Roasted Beetroot Brownies

Using fresh roasted beetroot from your veg box—a delicious way to enjoy your veggies!

Ingredients:

• 300g roasted beetroot, peeled and blended

• 215g unsalted butter

• 215g dark chocolate (around 70% cocoa solids)

• 3 large eggs (+ half an egg, optional)

• 330g caster sugar

• 150g plain flour

• 1 tsp baking powder

• Pinch of salt

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Method:

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.Line a 23cm square baking tin with parchment paper.

2. If not already roasted, wrap whole beetroot in foil and roast at 200°C for 45–60 minutes until tender. Once cooled, peel and blend until smooth.

3. Melt the butter and chocolate together gently over a pan of simmering water or in short bursts in the microwave. Let cool slightly.

4. In a large bowl, whisk the eggs and sugar until pale and fluffy (about 3–5 minutes).

5. Fold in the melted chocolate and butter, then the beetroot purée.

6. Sift together the flour, baking powder, and salt. Gently fold into the wet mixture until just combined.

7. Pour the batter into the prepared tin and smooth the surface.

8. Bake for 35–40 minutes. The brownies are ready when the top is set but the center remains slightly soft. Test with a skewer—there should be a few moist crumbs attached.

9. Allow to cool completely before slicing. The brownies taste even better after resting overnight.

Tip: Add a teaspoon of vanilla extract or a handful of chopped nuts for extra flavour if you like.