Beetroot Brownies with Ginger Crème Fraîche Recipe

Ingredients

• 150 gm hazelnuts
• 450 gm caster sugar
• 4 eggs, at room temperature
• 170 gm plain flour
• 115 gm Dutch-process cocoa powder, sieved
• 250 gm butter, melted
• Seeds scraped from 1 vanilla bean
• 200 gm grated beetroot, plus extra to serve
• 400 gm dark chocolate (66% cocoa solids), finely chopped
• Ginger crème fraîche
• 150 gm crème fraîche
• 10 gm glacé ginger, thinly sliced
• Seeds scraped from ¼ vanilla bean