Beetroot, Zucchini & Spelt Brownie with Choc Avocado Frosting

Through the simple addition of beetroot and zucchini, this recipe takes the humble brownie and makes it a vehicle for an extra veggie serve in your day. 

Recipe by Tom Walton, author of More Fish, More Veg. 

Ingredients

• 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

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

Directions

1. Preheat the oven to 180C. Grease & 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 & 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: Make your own spelt flour by grinding dried spelt grains in the 0.9L Dry Grains container