Procedure
1) Cook or bake (best baked when wrapped in an aluminium foil) the beetroot until tender, circa 30 minutes depending on size. Peel the skin off whilst still warm. If you like, you can use a vacuum packed beetroot from a shop instead.
2) Preheat the oven to 200C / 180C fan and line an A4 size baking tray with parchment paper.
3) Fill a saucepan with about 2 inches/5cm of water and bring it to a boil. Break the chocolate into smaller pieces, cut the butter into smaller cubes and place them into a heatproof bowl that’s smaller than the saucepan, but big enough so it will sit on top of the saucepan and not directly in it. Place the bowl over the saucepan and stirring constantly, melt the chocolate with the butter. Set aside and let cool down slightly.
4) Place the beetroot in a blender, add the eggs, the sugar and blend until smooth.
5) Add the remaining ingredients into a bowl, add the beetroot mixture and mix with a hand whisk/electric hand mixer etc. until all combined and lump-free.
6) Pour the batter into the prepared baking tray and bake for 30 – 40 minutes.
7) Remove the brownie from the oven, let it cool down in the baking tray and cut it into squares. Enjoy!
This recipe has been prepared by @alishaeasycooking
