Beet brownie

3–4 medium-sized baked beets (boiled beets will do as well)
100 g butter
200 g dark chocolate with at least 70% cocoa
2 dl unrefined cane sugar (those who have a sweet tooth may increase the amount a bit) 1 tsp vanilla sugar
3 eggs
2 tbsp cocoa powder
100 g rye flour
200 g hazelnuts

First purée the beets with a hand-held mixer (you should have about 400 g of beets). Roast the hazelnuts on a dry pan and chop them into smaller pieces. Chop the chocolate. Melt the butter in a pan over low heat, and then add the chopped chocolate. Allow the chocolate to melt in the butter (you can also remove the pan from the heat and leave the chocolate to melt in the residual heat). Stir the puréed beets and vanilla sugar into the butter and chocolate mixture. Whisk the eggs in a large bowl and add the sugar. Whisk for a few minutes with a mixer, and then fold in the beet and chocolate mixture, lifting carefully from the bottom. Sift in the cocoa powder and rye flour. Stir gently through. Finally add the hazelnuts. Pour the mixture into a buttered tin and bake at 180 °C for about 25 minutes.