Jan’s beetroot and chocolate brownies

Ingredients

• 400g cooked beetroot (you can use vacuum packed cooked beetroot, but make sure it doesn’t contain vinegar)
• 00g unsalted butter, cubed
• 200g roughly chopped plain chocolate
• 1 teaspoon vanilla extract
• 250g caster sugar
• 3 eggs
• 100g plain flour
• 25g cocoa powder
• White chocolate, melted (optional)

Method

1. Preheat the oven to 180°C
2. Butter and line a 20cm by 30cm cake tin
3. Chop the beetroot into quarters, and place in the microwave for up to a minute. You want it to be warm enough to melt the butter and chocolate
4. Put the beetroot, butter, chocolate and vanilla into a food processor, mix until melted and smooth
5. Place the sugar and eggs into a bowl and beat until thick and foamy
6. Fold the beetroot mixture into the eggs
7. Sift the flour and cocoa powder into the mixture and fold in gently, to make a smooth batter
8. Pour the mixture into your buttered and lined tin and bake for 25 minutes
9. Let the brownie cool completely before cutting into squares
10. Optional step: Drizzle white chocolate over the cake before cutting into squares, to create a marbled effect