- If using raw beetroot, peel and chop into chunks. Place in a microwave-safe dish with 3 tbsp water. Cover and cook for 12 minutes on full power or until soft. If using vacuum-packed beetroot then remove from packet and drain.
- Preheat oven to 180°C/350°F/gas mark 4. Line and grease a 20cm (8-inch) square cake tin.
- In a large bowl add 100g dark chocolate and margarine. If using fresh beetroot, add to this mixture straight from the microwave when hot then blend until smooth. If using vacuum-packed beetroot, in 10 second bursts melt the chocolate and margarine in a microwave-safe bowl until soft. Add the beetroot and blend until smooth.
- Place the sugar, eggs/No Egg, and vanilla into a large bowl. Whisk until fluffy then spoon into the beetroot mixture.
- Sift in the flour, bicarb and cocoa powder and mix until smooth.
- Pour into the prepared tin and sprinkle the remaining chocolate on top. Place in the centre of the preheated oven and bake for 30 minutes.
- If the brownie is still too soft then cover with foil and continue to bake for a further 10 minutes. Because this is a brownie recipe it will be very moist and sticky.
The mixture keeps well wrapped in cling film and chilled in a fridge for up to a week in an airtight container. Serve with oat cream or ice cream.
For more great ‘Seasonal and Festive Recipes’, click here.
