Recipe details

Method

1. Preheat the oven to 180°C. Prepare a 23cm square baking tin by greasing all over with a little butter and then line with insert baking parchment.
2. Place the chocolate and butter into a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
3. Tip the beetroot into a food processor and process to a puree, pausing the motor to scrape down the sides if necessary. Add the light brown sugar and mix well in the processor to create a pink paste.
4. Add the melted chocolate, butter and the eggs to your pink sugar paste, and whizz again until combined. Again, scrape the sides down, then add the ground almonds, cocoa and plain flour until you have a smooth batter.
5. Spoon the brownie mixture into the prepared baking tin and bake in the oven for 25-30 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
6. To test that your brownie is ready, insert a skewer into the centre. It should come out fairly clean but a touch sticky – don’t worry if the brownie still seems a little soft as it will firm up on cooling and these brownies are designed to be quite squidgy and moist. Remove from the oven, place on a cooling rack, and allow to go cold in the tin.
7. Once cool, ease the brownie from the tin and cut into 16 squares. Dust with a little beetroot powder or cocoa powder and enjoy.