Makes: 16 brownies
Preparation time: 10-15 minutes
Cooking Time: 30-35 minutes
250g dark chocolate (70% cocoa solids)
200g butter, plus a little extra for greasing the tin
250g cooked beetroot, drained
200g light brown sugar
150g ground almonds
2 tbsp cocoa powder
4 tbsp plain flour
Optional: beetroot powder or cocoa to dust
Preheat the oven to 200°C or 180°C (if using a fan oven). Prepare a 23cm square baking tin by greasing all over with a little butter. Line with baking paper.
Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
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.
Add the melted chocolate, butter and the eggs 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.
Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
A skewer inserted into the centre will come out fairly clean but stick a touch sticky - don’t worry if it still seems a little soft as it will firm up on cooling and these brownie bites 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.
Once cool, ease the brownie from the tin and cut into 16 squares. If using, dust the surface with a little beetroot powder or cocoa powder and enjoy.