Beetroot Brownies

Pre heat your oven to 160°C (Gas Mark 3, 350°F) and line a 10 inch baking tray with parchment paper.

Add all the dry ingredients for the brownies to a large bowl and mix well to combine. Add the wet ingredients to the bowl and mix everything together well using a hand whisk, until smooth.

Pour the batter into the prepared pan and transfer to the oven to bake for 25 minutes. Check they are cooked by inserting a skewer into the middle — if it comes out almost clean then the brownies are ready.

Allow to cool for a few minutes in the tin before turning out onto a wire rack to cool completely.

Cut into squares and dust with icing sugar before serving.


*Chef's note - blend cooked, peeled beetroot with a couple of tablespoons of water in a high powered blender to make the purée