Beetroot Brownies

Add a Sweet and sour zing and a burst of colour to Chocolate Brownies using Haywards Baby Beetroot.

Ingredients 
250g Unsalted butter, cubed.
250g Dark chocolate, broken into small pieces
250g Caster sugar
x4 Eggs, beaten
175g Self-raising flour, sifted
A pinch of salt
350g Haywards Baby Beetroot, rinsed
Icing sugar for dusting (optional)

Method
1) Preheat the oven to 180℃/160℃ Fan/Gas4, and grease and line a baking tray with baking paper.

2) Melt the butter and chocolate in a large bowl in the microwave for 2 mins. Mix until smooth and allow to cool. In a separate bowl, whisk the eggs and sugar together.

3) In a food processor or with a hand blender in a bowl, puree the baby beetroot. Beat the egg mixture into the cooled chocolate and butter, then mix in the beetroot. Fold the flour and salt into the batter, then pour into the baking tray.

4) Bake for 30-35 mins, until firm and crisp on top and soft in the middle.
Cool for 5 mins, then cut into squares, dust with icing and serve.