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Time to prepare: 15 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan (with substitutions)
350g raw beetroot (after peeling)
125g (*vegan) dark chocolate cut into pieces/chocolate chips
100g (*non-dairy) margarine
170g caster sugar
3 eggs/*egg replacer (such as No Egg)
1 tsp vanilla extract
150g plain flour
1 tsp bicarbonate of soda
25g cocoa powder
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.