WATCH: How to make McCain red velvet chocolate brownies

12 servings Prep: 20 mins, Cooking: 45 mins, Chill/rest/proof: 30 mins
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Partner content with McCain

By Food24 March 02 2021
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Ingredients (16)

300 g McCain Diced Beetroot — cooked from frozen and cooled
200 g milk chocolate
100 g butter
1 tsp vanilla extract
225 g castor sugar
3 eggs — large
100 g self-raising flour
fine sea salt — a pinch
20 g cocoa powder
1 tsp red food colouring — optional
100 g white chocolate — optional
50 g chopped walnuts or pecan nut — optional
For the cream cheese frosting
65 g cream cheese
60 g butter
250 g icing sugar
1/2 tsp vanilla extract
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To make the brownies

Preheat the oven to 180°C.

Line a 20cm square tin with greaseproof or baking paper.

Blitz the cooled McCain Diced Beetroot in a blender until smooth, then set aside.

Melt the chocolate and butter together in a mixing bowl, stirring to combine.

Add the vanilla, castor sugar and eggs, and mix until well combined. Add the beetroot purée and mix to combine. Add some red food colour, if using.

Add the flour, salt and cocoa powder, followed by the white chocolate and nuts (if using).

Stir until just combined and then spoon into the prepared tin.

Bake for 45 minutes or until set – they should be firm in the middle. Leave to cool.

To make the cream cheese icing

Beat the butter and cream cheese together until creamy. Add vanilla extract and salt and stir until well combined. With the mixer on low, gradually add icing sugar until completely combined.

To assemble

Cover the red velvet brownies with the icing, allow to set in the fridge before slicing into squares and enjoy!

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