|300 g||McCain Diced Beetroot — cooked from frozen and cooled|
|200 g||milk chocolate|
|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|
|65 g||cream cheese|
|250 g||icing sugar|
|1/2 tsp||vanilla extract|
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.
Cover the red velvet brownies with the icing, allow to set in the fridge before slicing into squares and enjoy!