200g Asda Dark Chocolate
200g butter
3 free-range eggs
1tsp vanilla extract
275g caster sugar
200g self-raising fl our
200g fresh raw beetroot (peeled weight), grated
Break the chocolate into pieces. Put in a large bowl with the butter and stand it above a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave to melt, stirring constantly. Allow to cool slightly.
Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, beat together the eggs, vanilla extract and sugar. Whisk in the chocolate mixture, then gently fold in the fl our and beetroot.
Spoon the mixture into a 20cm square roasting tin and bake for 40-45 minutes. Cool in the tin for 5 minutes, remove, then finish cooling on a wire rack. Cut into squares to serve. TIP For a dairy-free version of these brownies, swap the butter for soya spread and use dairy-free chocolate.