Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

For ginger crème fraîche, whisk crème fraîche with the ginger and vanilla seeds, add glacé ginger, combine, then transfer to a serving bowl.

Step 6

To serve, heat brownies in a 180C oven (6 minutes) and serve warm topped with grated beetroot, and ginger crème fraîche to the side.