If you’ve got a rather large beetroot this is a fine way to use it up, provided it’s not woody and hasn’t gone to seed. I think you can taste the beetroot if you know it’s there but it gives the brownie a moist texture (that brownie should have) and a good rich, chocolate colour. Makes 25 squares.
500g beetroot, peeled and chopped into cubes
200g dark chocolate 70% cocoa broken into cubes
One teaspoon vanilla essence
100g self raising flour
Pre-heat the oven to 180 degrees C. Cook the beetroot until tender, drain well and whilst still hot, put in a food processor with the blade fitted. Add the vanilla, butter and chocolate. Blend until smooth. The chocolate and butter melt in the heat of the beetroot. Sift in the flour and cocoa. Blend again briefly. In a large bowl, whisk together the eggs and sugar until pale, light and fluffy. Fold the chocolate mixture gently into the egg mixture until just mixed. Pour into a greased and line 23cm square tin. Bake for 25 minutes. The centre should be set but a skewer will still come out sticky. Allow to cool in the tin.