Recipe by Katrina Bromell
180g raw beetroot
100g butter, room temp
100g brown sugar
1 tsp vanilla extract
¼ tsp ground nutmeg
110g plain flour
50g chocolate, extra
Grind almonds for 5-10 secs on speed 9. Set aside
Grate beetroot for 4-5 secs on speed 5. Set aside
Melt chocolate for 2 minutes at 100º on speed 2.
Add butter, sugar, vanilla, nutmeg, flour and mix for 6 seconds, speed 6.
Add eggs swiftly through the lid while beating on speed 6.
Add beetroot and almonds in and fold through for 10 seconds, speed 3.
Turn into lined and greased slice tray and bake in preheated oven 180º for 25 mins. Allow to cool before slicing into rectangles.
Melt extra chocolate for 2 minutes on speed 2. Drizzle over top of brownies to ice.