Beet Fig brownie

Beetroot, Fig & Chocolate Brownies

Makes 16 slices


Preheat oven to 180°C. Use baking paper to line a square tin, roughly 23cm x 23cm.

Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn't touch the base of the bowl. Leave it to melt, then remove from the heat.

Puree the beetroot in a food processor. Add the eggs one at a time, followed by the vanillaand sugar, and mix until smooth.

Sift the cocoa powder, rice or coconut flour, and baking powder, into a bowl and stir in the ground almonds and half of the figs. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.

Pour the mixture into the tin and press the other half of the chopped figs into the the top.

Bake in the oven for 45-50 minutes, until just firm to the touch. Its important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.

Dust with cocoa and serve with whipped cream.