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• Beetroot, hazelnut and chocolate brownies 

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  • INGREDIENTS

    • 175ml orange 
    • 250g vegetable oil
    • 125g golden syrup
    • 125g maple syrup
    • 300g plain flour
    • 75g cocoa powder
    • 2 tsp bicarbonate of soda
    • 2 tsp baking powder
    • 1 tsp freshly grated nutmeg
    • 2 tsp ground cinnamon
    • Pinch of salt
    • 6 raw beetroot, grated
    • 25g root ginger, peeled and grated
    • 125g golden raisins
    • 125g hazel, lightly crushed
    • Zest of 1 orange
    • 250g light soft brown sugar

    
    For the frosting

    • 200ml beetroot 
    • 250g icing sugar, sieved

    Method

    1. Preheat the oven to 200°C/gas mark 6. Whisk the orange juice, vegetable oil and syrups together with an electric whisk until well combined.
    2. In a separate bowl, mix all the remaining ingredients together.
    3. Add the syrup mixture to the dry ingredients and mix together until everything is just combined.
    4. Spoon the batter into a greased and lined 20cm square baking tin and bake for about 1 hour until the cake has set, but a knife inserted into the centre comes out with a little residue left on it. Remove from the oven and allow to cool.
    5. To make the frosting, whisk the beetroot juice with the icing sugar and drizzle on top of the cooled brownie. Cut into squares and serve.