Chocolate Hazelnut Beet Brownies - cooking recipe

Ingredients

1 cup pureed beet (from about 280g raw, roasted and pureed)
1/2 cup canola oil
1 cup sugar
1 tablespoon vanilla extract
2 teaspoons hazelnut extract
2 large eggs
1 tablespoon strong black coffee
1/2 cup flour
1/3 cup Dutch-processed cocoa powder (my favourite is Guittard's Cocoa Rouge)
1/3 cup crushed chocolate covered hazelnuts

Preparation

Preheat oven to 350F Grease an 8\" pan. Set aside.
Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
Add the flour and cocoa, stirring just until combined.
Spread in the pan and sprinkle with the chocolate covered hazelnuts.
Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.