Beetroot hazelnut brownie

Ingredients

For 1 serving

• Beets40 g
• All-purpose flour15 g
• Unsweetened cocoa powder8 g
• Eggs25 g
• Brown sugar10 g
• Hazelnuts6 g
• Sunflower oil3 g

Contains: gluten, nuts, eggs,

Method

1. Preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
2. Roughly chop the hazelnuts and toast them in a dry small frying pan over medium heat for 2–3 minutes, until fragrant.
3. Cut the cooked beetroot into chunks (wear gloves, it stains) and blend with the eggs, brown sugar and sunflower oil until smooth.
4. Transfer to a bowl, add the plain flour and cocoa powder sifted together and fold until no flour is visible, then stir in the hazelnuts; pour into the mould and level.
5. Bake for 20 minutes, until the top is dry and a skewer in the centre comes out with a few moist crumbs.
6. Let it cool completely before cutting.