Beetroot Chocolate Brownie

Dessert

Ingredients

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First heat 50g sugar in the water. As soon as the sugar has dissolved and is slightly brown, add the nuts. Keep stirring so that they do not burn. When the nuts are completely coated with sugar, remove them from the pan and place them on baking paper to cool and dry. Then roughly chop them with the bamix® Processor.
Preheat the oven to 185 °C (convection).
Put the apple sauce, beetroot juice, oil and vegetable milk into the bamix® 1.0 l jug and mix using the bamix® multi-purpose blade. Melt the dark chocolate in a bain marie and add to the mixture together with the sugar. Mix everything again with the bamix® multi-purpose blade. Add the flour and mix with the bamix® multi-purpose blade to form a batter. Then stir in the cocoa powder and fold in the chopped nuts.
Line a baking tray with baking paper and pour the batter into the tray. Bake the brownies in the preheated oven for 25 to 30 minutes. Remove from the oven and leave to cool in the tray. Then remove the brownies from the tray together with the baking paper and cut into pieces.