Chocolate Beetroot Brownies

Directions

• Place your beetroot cubes into a large bowl, add a splash of water, and cover. Microwave on high for 10 minutes, or until tender.
• Preheat your oven to 180 degrees while the beetroot is cooking. Line a baking tray with baking paper and grease the edges. We used a tray about 20x25cm.
• Cut the butter and roughly chop the chocolate, ensuring both are at room temperature. Once the beetroot is tender, drain off the excess liquid using a sieve and then pop it into a food process or along with the chocolate, the butter, and the vanilla.
• Process this mixture over a few minutes, working to get it as smooth as possible and allowing both the butter and the chocolate to melt into the mix.
• In a large bowl, put the sugar and the eggs and beat using an electric whisk until they are pale and foamy. This shouldn’t take more than 2 minutes.
• Add the beetroot mixture, folding it into the eggs and making a point to keep as much air in the mix as possible. On top of this mixture sift the flour and cocoa, also folding them in until you have a smooth batter.
• Pour this into the prepared pan and bake for 25 minutes or until it has risen all over. It may still be slightly soft in the middle, but once cool it should have set. Cool completely in the tin before removing and cutting.