Serves – 10/12


·      250g unsalted butter, cut into cubes

·      250g dark chocolate (about 70% cocoa solids), broken into pieces

·      3 medium eggs

·      250g caster sugar

·      A pinch of sea salt

·      150g self-raising flour (wholemeal ideally but white works well too)

·      250g beetroot, boiled until tender, cooled, peeled and grated


1.     Grease a shallow baking tin, approximately 20×25 cm, and line the base with baking parchment. Set the oven at 180°C/Gas Mark 4.

2.     Put the butter and chocolate in a heatproof bowl over a pan of hot water. Stir for a few minutes until melted completely.

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

4.     Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.

5.     Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.