Chocolate, beetroot and stem ginger brownies
Makes 12 squares
200g unsalted butter, plus extra for greasing 200g 70% dark chocolate, broken into pieces 125g light muscovado sugar 125g caster sugar 4 medium eggs 150g self-raising flour 1tbsp cocoa powder, plus extra to dust Pinch of sea salt 200g cooked beetroot, peeled and grated 5 knobs of stem ginger, finely chopped
Preheat the oven to 170°C/ Fan 150°C/gas 3. Grease and line a 20cm square cake tin with baking parchment. Put the butter and chocolate into a heatproof bowl over a pan of boiling water and heat very gently, stirring until both have melted (make sure the water doesn’t touch the bowl). Set aside to cool a little.
In a large bowl beat the sugars with the eggs until really light and fluffy. Fold the melted chocolate and butter into the beaten egg.
Sift over the flour, cocoa powder and salt, then gently fold through. Fold in the grated beetroot and chopped ginger, then pour into the prepared tin. Bake for 30-35 minutes until set but still a bit fudgy in the middle.
Allow to cool in the tin then remove and dust with cocoa before cutting into squares.