Who doesn’t love a warm, gooey brownie straight from the oven?

This GH Nutrition recipe is packed with healthy ingredients while still being decadent and delicious. Better yet it includes veggies, with the beets giving it a great fudgy texture and deep red colour, without all the nasties.

It’s a must-try for next time you feel like a rich chocolatey dessert.

Prep time: 30 min

Cook time: 30 min

Makes 12 slices

Ingredients

250g beetroot

4 medjool dates, pitted

3/4 cup cacao powder

3 free-range eggs

1/4 cup extra-virgin olive oil

1/4 cup maple syrup

1/4 cup milk, of choice

1 cup wholemeal spelt flour

1 tsp baking powder

1 tsp cinnamon

Pinch of sea salt

Method

Preheat oven to 180 degrees celsius. Line a brownie tin with baking paper, or any tray that is roughly 27x20cm.

Peel the beetroot, leave some of the skin to garnish on top.

Cut the beetroot into 2cm chunks and place in a saucepan, covered with cold water and bring to the boil. Simmer for 20-25 minutes. Drain.

Soak the dates in boiling water for 5 minutes, or until soft. Drain.

Place the cooked beetroot and dates in a high-powered blender and blend until smooth. Add the cacao powder, eggs, oil, maple syrup, milk, flour, baking powder, cinnamon and salt and blend until combined.

Pour the mixture into the prepared tray. Place some of the peeled beetroot skin into the top layer of the batter.

Bake for 20-25 minutes, or until a skewer comes out clean when inserted into the middle.

Once cooled, cut into pieces and serve, sprinkled with pistachios.