makes
12
prep
25 minutes
cook
25 minutes
difficulty
Easy
makes
12
serves
preparation
25
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- melted butter, to grease
- 200 g trimmed fresh beetroot (about 1 medium), peeled and finely shredded
- 185 g gluten-free good-quality dark chocolate (45-54% cocoa solids), chopped
- 125 g butter, diced
- 40 g (⅓ cup) cocoa powder
- 1 tsp baking powder
- 110 g (1 cup) hazelnut meal
- 210 g (1 cup, firmly packed) light muscavado sugar
- 3 eggs, at room temperature, lightly whisked
- 2 oranges, rind finely grated
- 1 tsp natural vanilla essence or extract
- 100 g roasted and peeled whole hazelnuts, coarsely chopped
Cooling time: 1 hour
Instructions
Preheat oven to 180°C (160°C fan-forced). Grease two 6-hole medium (80 ml/⅓ cup) silicone muffin pans with melted butter and place on an oven tray.
Place the beetroot, chocolate and butter in a medium saucepan. Place over low heat, stirring frequently, until butter and chocolate have melted. Transfer to a large bowl and set aside for 10 minutes to cool slightly.
Meanwhile, sift together the cocoa powder and baking powder. Combine with the hazelnut meal. Set aside
Add the sugar, eggs, orange rind and vanilla to chocolate mixture and use a balloon whisk to stir until well combined. Add the hazelnut meal mixture and half the chopped hazelnuts and stir until well combined.
Divide the mixture evenly among the greased muffin holes. Sprinkle with the remaining chopped hazelnuts. Bake for 23-25 minutes or until moist crumbs cling to a skewer inserted in the centre of a muffin. Remove from the oven, transfer the muffin pans to a wire rack and set aside to cool completely (this will take about 1 hour) before removing from the pans.
Baker’s tips
• These brownies will keep in an airtight container at room temperature for up to 3 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
