Beetroot Brownie Bites
Preheat the oven to 180C / 170C Fan / Gas Mark 4. Grease and Line 20cm square cake tin with non-stick baking paper.
Put the Extra Dark Chocolate and the butter into a heatproof bowl, then place over a saucepan of simmering water. Allow to melt and stir until smooth. Remove from the heat and leave to cool slightly.
Remove the cooked beetroot from the packaging and drain off any excess juice. Place in a blender and puree until smooth.
Crack the eggs in a bowl and beat together. Add in the beetroot puree, caster sugar and Taylor & Colledge Vanilla Bean Extract. Pour into the chocolate mixture and whisk everything together.
Sieve the flour and the Cocoa Powder into the chocolate mixture and stir until completely smooth.
Pour the mixture into the lined cake tin. Bake for 20-25 minutes and then remove from the oven. Place on a wire rack, allowing the brownie to cool completely in the tin. Remove from the tin and cut into 4cm square pieces.
Melt the Extra Dark Chocolate following the packet instructions. Drizzle the chocolate over each brownie. Finally to complete place a Giant Chocolate Star on top of each brownie, alternating white and milk chocolate.
Don’t use beetroot in a jar as it is usually preserved in vinegar
For an extra chocolate hit add 100g of Dr.Oetker Milk Chocolate Chips to the brownie mixture.
Brownies can be kept in an airtight container for 5 days or frozen for up to 3 months.