Beetroot Brownies

Treat yourself to these delicious chocolate brownies with hidden beetroot to make them have that fudgy texture and added health benefit (well my excuse anyway!)
I make the recipe free from milk by using alternatives which are easy to obtain.

Makes 12 brownies

Ingredients:
250g (about 2 medium beetroots) cooked beetroot, peeled and blended into a puree
200g dark chocolate (70% - can also buy began chocolate for dairy free)
100g unsalted butter (or dairy free alternative)
150g dark brown sugar (or coconut sugar)
2 large eggs
1 tsp vanilla extract
100g plain flour
25g cocoa powder (if making free from milk, check ingredients as some contain milk)
1 tsp baking powder
pinch of salt (this enhances the flavour)
50g chocolate chunks or chopped nuts (optional)

Instructions:

1. Pre-heat fan oven to 180 degrees C. Line a 20cm (8 inch) square tin with baking paper.
2. Melt the chocolate and butter together in a glass bowl over a saucepan filled slightly with simmering water. Stir until smooth, remove from heat and allow to cool slightly.
3. In a separate bowl, mix the beetroot puree, sugar, eggs and vanilla together until well combined, then pour the melted chocolate/butter mixture into the bowl and stir to combine.
4. Add the dry ingredients (flour, cocoa powder, baking powder and salt) into the bow but gently fold the mixture so that it is just mixed - do not over-mix.
5. Pour the batter into the prepared square tin, smooth so that it's flat and bake in the oven for 30 minutes, or until a skewer inserted comes out with just a few crumbs attached.
6. Remove from over and place on a wire rack. Allow the brownies to cool in the tin before removing.

Store in an air-tight container for 3-4 days or keep in the fridge for up to a week.