Beetroot Brownies

Method

1. Peel and wash the beetroot, then cut them up into 2cm chunks.
2. Place the beetroot into a saucepan with some cold water.
3. Bring the pan to the boil and then leave to simmer for 15-20 minutes.
4. Once the beetroot is soft, drain the beetroot and set aside to cool.
5. Mash the beetroot until smooth once it has cooled, and then set it aside.
6. Whilst the beetroot is cooling, soak the dates in boiling water for 20 minutes.
7. Preheat the oven to 180°C.
8. Grease a square cake tin (25x25cm) and then line the bottom with parchment paper.
9. Chop the chocolate and cube the butter.
10. Place the chocolate and butter into a heat proof bowl.
11. Place over a pan of simmering water.
12. Melt the chocolate and reserve.
13. Attach the bowl to the Kitchen Machine with the creaming tool.
14. Drain the dates and place into the bowl.
15. Add the beetroot pulp.
16. Process on speed 2 until combined.
17. With the machine running add the eggs, vanilla extract and agave syrup.
18. Then add the melted chocolate to the mixture.
19. Swap the creaming beater for the whisk.
20. In a separate bowl mix together the baking powder, buckwheat flour and ground almonds.
21. Then, with the machine running on speed 2, gradually pour the dry ingredients into the Kitchen Machine bowl.
22. Once fully amalgamated, pour into the cake tin and bake for 15- 20 minutes.
23. Once cooked, leave to cool in the tin for 20-25 minutes, and then remove from the tin and leave to cool completely before serving.

Cooks Tip: These are fudgy brownies so when they are ready there should be a little bit of mix on a knife that is inserted in the centre of the brownies.