Dark Chocolate, Macadamia & Beetroot Brownie
Prep
15 min
Cook
30 min
Serves
18
Prep
15 min
Cook
30 min
Serves
18
Brownies with hummus? Hear us out. Dark chocolate and LISA’S Beetroot Hummus make for a rich, fudgy brownie, with chopped macadamias adding a little crunch. It’s a delicious surprise to bring out for afternoon tea or dessert.
Ingredients
- 3 eggs
- 150g sugar
- 200g Whittaker's 72% Dark Ghana Chocolate, melted
- 150g margarine, melted
- 200g LISA’S Beetroot Hummus with Roasted Cashews
- 50g cocoa powder
- Pinch of salt
- 100g macadamia nuts, roughly chopped
- Beetroot powder (optional)
Nutrition per serving
992 kJ
energy kj
4 g
protein
5 g
saturated fat
2 g
dietary fibre
16 g
carbohydrate
12 g
sugars
135 mg
sodium
Method
1. Preheat the oven to 160°C and line a 20cm baking tin.
2. Whisk eggs and sugar until pale and slightly thickened.
3. Here comes the LISA’S twist: fold in the melted chocolate, margarine and LISA’S Beetroot Hummus until smooth.
4. Sift in the cocoa powder and salt, then fold gently to combine. Stir through the macadamia nuts for a little crunch.
5. Pour into the lined 20cm baking tin and bake at 160°C for 25–30 minutes until just set with a slight fudgy centre.
6. The hard part? Let the brownie cool completely before slicing. To serve, dust with beetroot powder if you’re using it.
- 3 eggs
- 150g sugar
- 200g Whittaker's 72% Dark Ghana Chocolate, melted
- 150g margarine, melted
- 200g LISA’S Beetroot Hummus with Roasted Cashews
- 50g cocoa powder
- Pinch of salt
- 100g macadamia nuts, roughly chopped
- Beetroot powder (optional)
Nutrition per serving
992 kJ
energy kj
4 g
protein
5 g
saturated fat
2 g
dietary fibre
16 g
carbohydrate
12 g
sugars
135 mg
sodium
1. Preheat the oven to 160°C and line a 20cm baking tin.
2. Whisk eggs and sugar until pale and slightly thickened.
3. Here comes the LISA’S twist: fold in the melted chocolate, margarine and LISA’S Beetroot Hummus until smooth.
4. Sift in the cocoa powder and salt, then fold gently to combine. Stir through the macadamia nuts for a little crunch.
5. Pour into the lined 20cm baking tin and bake at 160°C for 25–30 minutes until just set with a slight fudgy centre.
6. The hard part? Let the brownie cool completely before slicing. To serve, dust with beetroot powder if you’re using it.