Eggless Dark Chocolate Brownies with a hint of beetroot are the right treat for anyone who loves combining ordinary ingredients in a bit unusual way!

Step 1: Ingredients:

80 g (3 oz) Dark Chocolate

140 g (1 cup) Plain Flour

1 Large Cooked or Fresh Beetroot

75 g (1/3 cup) Unsalted Butter

100 g (½ cup) Caster Sugar

150 g (1 cup) Apple Puree

2 Teaspoons unsweetened Cocoa Powder

¼ Teaspoon Baking Soda

½ Teaspoon Baking Powder

Makes: 9 pcs (20 x 20cm/8 inch pan)

Time: Preparation: 20-30 minutes + Baking: 50 minutes

Step 2: Directions:

If you buy fresh beetroot, you have two options: 1. Peel it, boil it & puree it 2. Peel it, grate it & use it

If you buy ready cooked beetroot, then you simply puree it in a food processor. You can also grate it but it’s messier.

Once your beetroot is sorted, move onto the chocolate. Melt it over a pan of simmering water (bain-marie) altogether with the butter. When melted, add the caster sugar and mix until well blended (the sugar will not dissolve so don’t worry about this).

Put the flour, cocoa powder, baking soda and baking powder in a large bowl. Mix well. Pour in the apple puree, chocolate mix & pureed (or grated) beetroot. With a wooden spoon combine all the ingredients together.

Pour into a square cake tin that has been lined with baking paper. Transfer into a preheated oven and bake at 190⁰C/375⁰F for 50 mins or until ready.

Once ready, let it cool at room temperature, slice and serve!

Enjoy!