- 100g unsalted butter, chopped, plus extra to grease
- 225g plain chocolate (70% cocoa solids), chopped
- 3 large eggs
- 200g light brown soft sugar
- 1 tsp vanilla extract
- 150g self-raising flour
- 50g cocoa powder
- 1 tsp bicarbonate of soda
- 250g cooked beetroot, coarsely grated
- 50g stem ginger, finely chopped
- 50g icing sugar
- 3 tbsp stem-ginger syrup
- Preheat oven to 180°C. Lightly grease and line a 20cm square tin with baking paper. Melt the chocolate and butter in a large pot over a low heat, stirring occasionally. Take off heat and set aside to cool slightly.
- Meanwhile, using a hand-held electric whisk, beat together eggs, sugar and vanilla in a large bowl for 5 minutes or until pale and mousse-like. Sift over flour, cocoa powder and bicarb, and fold into mixture with a large metal spoon. Next, fold in the beetroot, ginger and chocolate mix.
- Scrape into tin, level and bake for 35 minutes or until set. Cool completely.
- Sift sugar into a bowl and mix in the syrup. Drizzle over the brownie. Leave to set before cutting into squares.
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