Beetroot Brownies with Avocado Frosting Recipe by Chef Tom Walton

Ingredients (makes 16 serves)

• 200g beetroot, peeled (2 medium)
• 150g zucchini (1 medium)
• 2 eggs
• 1 ¾ cup brown sugar
• ½ cup coconut oil or butter, melted
• 2/3 cup cocoa powder
• Pinch of salt
• 1 ½ cup spelt flour
• 1 tsp baking powder

Frosting

• 2 avocados
• 2 tbsp tahini
• 3 tbsp maple syrup
• 1/4 cup cocoa powder
• Optional – grated dark chocolate & flaked sea salt

Method

1. Preheat the oven to 180C (350F). Grease and line a 23cm square baking tin.
2. Cut the beetroot into large wedges and the zucchini into large pieces.
3. Run the blender, lid on, on speed 2 and drop the beetroot and zucchini through the lid hole onto the running blades to finely chop them. You want a coarse puree texture. Use the tamper if required.
4. Turn the blender off and add in the eggs, sugar, coconut oil, cocoa powder, salt, flour & baking powder. Pulse on speed 3, using the tamper to bring the mix together but do not overwork it.
5. Spoon into the prepared tin and bake for 30-35 minutes, until the brownie is firm in the middle. Allow to cool completely before removing from the tin.
6. For the frosting, combine the avocado, maple syrup & cacao in the blender and using the tamper, turn the blender on at speed 2, gradually increasing it to speed 5 to make a thick, smooth frosting. Let this sit in the fridge to firm up while waiting for the brownie to cook and cool completely.
7. Spread the frosting on the cooled brownie, grate over some dark chocolate and sprinkle with flaked sea salt if desired. Cut the brownies into desired sizes.

Tip: You can make your own spelt flour by grinding dried spelt grains in the 0.9L Vitamix Dry Grains container

Recipe developed by Chef Tom Walton in collaboration with Vitamix.