Brownies are one of our favourite chocolatey treats but we've managed to make them even better by adding a secret ingredient...beetroot! It goes perfectly with the chocolate and keeps the brownie lovely and moist.
Preheat the oven to 180°C and line a 20cm x 20cm baking tin with non-stick baking paper.
Melt the chocolate in microwave, stirring occasionally to prevent it over heating. Peel and grate the beetroot.
Whisk the eggs, sugar, vanilla extract and melted butter in a bowl until it becomes light, pale and fluffy. Fold in the flour, bicarb, baking powder and ground almonds, then stir through the melted chocolate and grated beetroot.
Spoon the mixture into the 20cm x 20cm baking tin and bake for 40 minutes until risen and cooked through… best to check this by inserting a cocktail stick and making sure it comes out clean.
Allow to cool before turning out. Melt the chocolate for the icing in a bowl and stir through the icing sugar and sour cream. Dollop the icing over the cooled brownie slab and spread evenly to the edges.
Cut the brownie into 16 small squares and serve on a board with a dusting of icing sugar. Makes 16