Chocolate Beetroot Brownies

INGREDIENTS

• 200g Marriage’s Golden Wholegrain Plain Flour
• ¼ tsp baking powder
• A large pinch of salt
• 200g 70% dark chocolate, broken up
• 200g unsalted butter, diced
• 3 medium eggs, at room temperature
• 175g light muscovado sugar
• 125g grated cooked beetroot
• 100g walnut pieces
  

TO FINISH

• 1 tbsp cocoa nibs
• Large pinch of sea salt flakes
  

YOU’LL ALSO NEED

• Brownie tin, 20.5 x 25.5cm, greased and base-lined with baking paper
  

THE METHOD

1. Heat the oven to 180°C, 160°C fan, 350 °F, Gas 4.
   
2. Sift the Golden Wholegrain Plain Flour, baking powder and salt into a bowl – add any flecks of bran left in the sieve to the bowl. Put to one side.
   
3. Put the chocolate and butter into a heatproof bowl and melt very gently either over a pan of steaming water (don’t let the base of the bowl touch the water) or in 10-second bursts in a microwave. Stir gently then leave to cool until needed.
   
4. Put the eggs and sugar into a large bowl and whisk until very thick and mousse-like, with an electric whisk or mixer. Whisk in the chocolate mixture.
   
5. Add the flour to the bowl and stir in with a plastic spatula.
   
6. Add the grated beetroot to the bowl with the walnut pieces, and stir in. When everything is thoroughly combined transfer the beetroot brownie mixture to the prepared tin and spread evenly.
   
7. Scatter the cocoa nibs and salt over the top. Bake your beetroot brownie in the heated oven until a skewer inserted halfway between the sides and the centre comes out just clean – about 20 to 25 minutes. The centre should still be sticky. Set the tin on a wire rack and leave it to cool completely before cutting. Best eaten within 48 hours, delicious served with natural frozen yoghurt.