Recipe: Kathy Slack’s Beetroot, Tahini and Almond Brownies - Recipes

Name: Recipe: Kathy Slack’s Beetroot, Tahini and Almond Brownies - Recipes
Ingredients: 300g whole, raw beetroots; 175g good dark chocolate (at least 70% cocoa solids), chopped into small chunks; 175g butter, cut into cubes; 2 eggs; 85g caster sugar; 70g demerara sugar; 100g plain flour; 1⁄2 tsp baking powder; 160g rich milk chocolate (I use one that’s 55% cocoa solids), chopped into small chunks; 4 tbsp tahini; 50g whole, blanched almonds, roughly chopped

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We share a recipe from new cookbook From The Veg Patch by chef and grower Kathy Slack: beetroot, tahini and almond brownies.

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Ingredients

300g whole, raw beetroots
175g good dark chocolate (at least 70% cocoa solids), chopped into small chunks
175g butter, cut into cubes
2 eggs
85g caster sugar
70g demerara sugar
100g plain flour
1⁄2 tsp baking powder
160g rich milk chocolate (I use one that’s 55% cocoa solids), chopped into small chunks
4 tbsp tahini
50g whole, blanched almonds, roughly chopped