• 200g Dark Chocolate;
  • 200g butter
  • 3 large eggs
  • 1sp vanilla extract
  • 275g caster sugar
  • 200g self-raising flour
  • 200g fresh raw beetroot
  1. Break the chocolate into pieces. Put in a large bowl with the butter and stand it above a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave to melt, stirring constantly. Allow to cool slightly .

  2. Pre-heat the oven to 180C/160C Fan/Gas 4. In a bowl, beat together the eggs, vanilla extract sugar. Whisk in the chocolate mixture, then gently fold in the flour and beetroot.

  3. Spoon the mixture into a 20cm square roasting tin and bake for 40 – 45 minutes. Cool in the tin for 5 minutes, remove, then finish cooking on a wire rack. Cut into squares to serve.

TIP: For a dairy-free version of these brownies, swap the butter for soya spread and use dairy-free chocolate.