Makes nine, generously-sized brownies

What you’ll need

3 eggs
190g gluten-free plain flour
150g soft, light brown sugar
200g dark chocolate chips
60g cocoa powder
250g unsalted butter
3 medium beetroot (125g cooked and peeled)
A pinch of salt
1 tsp vanilla extract
A 20cm square baking tray

What to do

1 Preheat your oven to 180°C fan.

2 Melt the butter in a small saucepan and set aside to cool.

3 In a food processor, blitz the beetroot to a puree.

4 Mix the cocoa, flour, chocolate chips and salt together in a bowl.

5 Whisk together the cooled melted butter, beetroot, vanilla, sugar and eggs.

6 Slowly fold in the dry ingredients, being careful not to over mix them.

7 Pour the mixture into a lined baking tray and bake in the oven for about 18 minutes. Insert a skewer into the middle of the brownie to check it’s cooked. It should still be a little gooey but firm to the touch. As the brownie cools, it’ll continue to firm up slightly.

8 Allow to cool before removing from the tray and slicing into squares.