Jae Frew
This recipe first appeared in Food magazine issue 88.
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Ingredients
Method
1.Preheat oven to 150°C. Line a32 x 22cm baking pan with baking paper.
2.Place butter and dark chocolate melts into a microwave safe bowl and heat in 20 second bursts, stirring each time, until butter and chocolate melt.
3.Place sugar and eggs into a large bowl and beat until pale and thick. Add vanilla essence, beating to combine. Stir in slightly cooled chocolate mixture, then sieve over the flour, baking powder and cocoa powder, stirring to combine. Add beetroot purée and mix well.
4.Place cream cheese and white chocolate melts into another microwave-safe bowl. Heat mixture in 20 second bursts, stirring after each addition, until the chocolate has melted.
5.Pour half the beetroot mix into prepared baking pan, then layer with the white chocolate mixture. Finally, top with remaining beetroot mix. Swirl a knife through the brownie mix to roughly combine the layers. Bake for 50 minutes
6.Remove from oven and allow to cool. Cover and refrigerate for 5 hours, or overnight. Dust with cocoa powder if desired, and cut into pieces to serve.
Note
- Makes one 22 x 32cm brownie, approximately 24 slices. – PER SERVE: Energy: 194kcal, 812kj Protein: 3g Fat: 13g Saturated fat: 8g Cholesterol: 52mg Carbohydrate: 16g Fibre: 1g Sodium: 144mg
