AUTUMNALLY YUMMY

BEETROOT BROWNIE

A tasty way to incorporate a little beetroot into a sweet treat.

SERVES 8

Preparation time: 10 minutes

Cooking time: 20 minutes

■ 250g/8¾oz unsalted butter, cut into cubes
■ 250g/8¾oz dark chocolate (about 70% cocoa solids), broken into pieces
■ 3 medium free-range eggs
■ 250g/8¾oz caster sugar
■ A good pinch of sea salt
■ 150g/5¼oz self-raising wholemeal flour
■ 250g/8¾oz beetroot, boiled until tender, cooled, peeled and grated

1. Preheat oven to 180C/fan 170/ gas 4. Grease a square brownie tin, approximately 20x20cm/8x8in, and line the base with baking parchment.

2. Place the butter and chocolate in a heatproof bowl and place it over a pan of boiling water. Let it gently melt. Set aside.

3. Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted chocolate and butter until smooth.

Combine a good pinch of salt with the flour, sift them over