250g Good Qual Choc250g Cooked and Grated Beetroot
250g Caster Sugar
250g Butter
150g Self Raising Flour
3 Eggs
Pre-heat oven to 180'c. Grease a 20 x 30 x 3cm (ish) tin and add parchment to the bottom of the tin. Whisk together the sugar and eggs. Melt choc and butter and blend in with the egg mixture.
Gently fold the flour and then the beetroot to the mix (add chopped nuts or chunks of white choc if you wish). Poor into tin. Stick in the oven for 20 mins ish. Dont over cook or it'll be tough. Its ok to have a slightly sticky skewer when poked in the brownie, nice and stodgy :-).
Courtesy of Hugh Fearnley Whittingstall
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