Beetroot Brownies

Ingredients:

500g whole raw beetroot
100g unsalted butter (plus extra for the tin)
200g bar plain chocolate (70% cocoa)
1 teaspoon vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder
A sprinkle of sea salt flakes (optional)

Method:

1. Wearing protective gloves to prevent staining, top, tail and peel the beetroot – you’ll need about 400g flesh.

2. Roughly chop the beetroot and put into a large bowl. Add a splash of water, cover with clingwrap, then microwave on high for 12 minutes or until tender.

3. Heat the oven to 180 degrees Celsius. While the beetroot cooks, butter and then line a 20cm-by-30cm baking tray or small roasting tin.

4. Chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is smooth, and the chocolate and butter are melted.

5. Place the sugar and eggs into a large bowl. Using an electric hand whisk, beat for two minutes until thick, pale and foamy.

6. Spoon the beetroot mix into the bowl. Then, use a large metal spoon to fold it into the whisked eggs – try to conserve as much air in the mixture as you can.

7. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

8. Pour into the prepared tin, and bake for 25 minutes or until it is risen all over, with just the merest quiver under the centre of the crust when you shake the pan.

9. Cool completely in the tin. Sprinkle with sea salt flakes before cutting the brownies into squares.