Chocaholic Beetroot Fudge Brownies

Ingredients for the brownies


250g 85% cocoa solids chocolate - melted

3 large eggs

20 pitted dates in a measuring jug soaked in hot water - fill the jug up to the 325ml mark

4 tbs maple syrup

50g rice flour

25g cocoa powder/cacao powder

90g ground almonds

1tbs baking powder

250g finely grated raw beetroot

Ingredients for the topping


150g chocolate - half 70% cocoa solids and half 85%

3 tbs warm water

1.5 tsp vanilla extract

3 tbs maple syrup

Step 1

Beat the eggs with an electric beater until frothy

Step 2

Drain the dates and blend them into a smooth puree with a hand held blender. Now beat the date puree into the eggs with the beater, adding the maple syrup too.

Step 3

Beat in the rice flour, ground almonds, cocoa powder and baking powder.

Step 4

Fold in the melted chocolate and finely grated beetroot with a large metal spoon.

Step 5

Cook at 160-170 degrees. It's ready when a skewer cooks out from the centre only slightly sticky. I use a square tin that is around 20cm in diameter.

Once the cake has thoroughly cooled, you can make the topping:

Step 1

Melt the 2 chocolates over a bain marie (I stick a heatproof bowl over a saucepan with simmering water in it.

Step 2

Once the choclate has completely melted, add the water and vanilla and gentle mix with the chocolate until it amalgamates. Don't be too vigorous or it might curdle.

Step 3

Add the maple syrup and combine carefully. You are now ready to top your fudge brownie cake. Once the topping has set, you'll be able to slice the cake into squares.