Glen Barrett’s Spiced Rum Chocolate Beetroot Brownie

Serves: 12


125g unsalted butter

280g chopped dark chocolate

250g brown sugar

3 free range eggs

175g plain flour

125g cocoa powder

150g grated raw beetroot

150g pitted prunes

100ml spiced rum



Preheat oven to 160 °c. Melt butter and chocolate in a bowl over a pot of simmering water. Chop prunes then soak in rum. Whisk sugar and eggs together in a separate bowl. Combine melted butter and chocolate with egg mix stirring in the flour and cocoa powder. Fold through beetroot and rum soaked prunes. Place into baking paper lined rectangular baking tray and bake 25 minutes. Rest 5 minutes before removing from tray.

For the rest Glen’s recipes featured in his cooking demo click here.

Wine Suggestion

Region:  Andalucia
Varietal:  Sherry

Barbadillo, an established quality Sherry producer since 1821, continue to produce some of the ‘Jerez Triangle’s’ best examples for great prices. Proud to introduce their “reserve” level Pedro Ximenez, La Cilla, this exotic Sherry is made using sun-dried racking which imparts a luscious rainened flavour up front. On the wonderfully viscous palate, sultana flavours come to the fore with obvious notes of caramel. The wine is beautifully balanced with sweetness that is not over the top in any way. It holds its own against almost all chocolate desserts, including these Spiced Rum Chocolate Beetroot Brownies.

Purchase here

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