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Beetroot brownies with ginger crème fraîche

"These are both sweet and earthy at the same time - a great chocolate hit with the earthiness of the beetroot," says Fassnidge. "Plus, you can eat it and not feel guilty, as there's a vegetable in there." This recipe makes about 26 brownies.
From: gourmettraveller.com.au

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

Preheat oven to 160C. Roast hazelnuts on a baking tray until golden (5-6 minutes), then rub in a tea towel to remove skins, coarsely chop and set aside.

Combine sugar and eggs in an electric mixer and beat until mixture holds a ribbon (4-5 minutes).

Sieve flour and cocoa together into a bowl, then add melted butter and vanilla seeds, and whisk. Fold in egg mixture, then fold in hazelnuts, grated beetroot, chocolate and 1 tsp salt.

Spread into a 20cm x 30cm (3cm deep) greased lamington pan lined with baking paper (extend paper at least 5cm over the side to make removing the brownie easier). Bake until a knife comes out dry when brownie is pierced (40-45 minutes). Cool and cut into 5cm squares, then store in an airtight container until required.

For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl. 06 To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.