200 g unsalted butter cubed (or dairy free alternative)
3 large eggs
1 tsp vanilla extract
210 g golden caster sugar
50 g cocoa powder
50 g fine white rice flour
100 g ground almonds almond meal
1 tsp baking powder gluten free
Prepare beetroot in advance (or use pre-cooked)
Peel and chop the beetroot into cubes (you will need 250g pureed weight, so allowing for some getting stuck to the sides of the blender, cook about 280g).
Place in a glass/microwavable bowl and add a couple of tablespoons of water.
Seal the bowl with clingfilm and microwave cook on high for 10 to 15 minutes, or until the beetroot has softened and cooked. Allow to cool completely.
Drain the beetroot using a sieve and puree in a blender until you have a smooth paste.
Make the Brownies
Base-line a 23 cm (9 inch) square baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
In a separate glass bowl, melt the chocolate and butter together, either in a microwave (set at medium, for 30 second bursts, stirring between each) or set over a saucepan of simmering water, stirring frequently.
Once melted, stir to ensure the mixture is completely blended. Set aside to cool slightly.
In a large bowl, beat together the eggs with the vanilla and sugar until smooth and light.
Weigh and mix together the cocoa, flour, almonds and baking powder, making sure any lumps are broken down (I weigh mine into an airtight container and shake vigorously). Set aside.
Add the pureed beetroot and the chocolate mixture to the egg mix and beat through until smooth.
Gently fold the dry ingredients into the wet mixture until even.
Pour the brownie batter into the prepared cake tin and smooth the top.
Bake for 30 to 35 minutes until just firm to the touch. Be careful not to over-bake (a skewer inserted should come out slightly sticky).
Remove from the oven and allow to cool completely in the tin, before turning out and carefully cutting into squares. Sprinkle with a little icing sugar (optional) and serve.