A healthful twist on a fudgy favourite.
250 grams cooked beetroot 3/4 cup gluten free self-raising flour 2 eggs 1/2 cup walnuts 1/2 cup cacao powder 1/2 teaspoon vanilla extract 60 grams butter, softened 60 millilitres reduced-fat milk 50 grams cacao nibs 60 grams chocolate, optional
Preheat the oven to 170°C. Place all the ingredients, aside from the nibs, into a food processor and blend until smooth. Stir the nibs through the mixture, then pour into a rectangular lined baking tin. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out mostly clean. If decorating with chocolate, melt it in a small saucepan over a low heat, stirring continuously. Remove from the oven, slice into squares and, if desired, drizzle the melted chocolate over the brownies.