For an indulgent dessert, serve these brownies warm with some whipped cream, Greek yogurt, or a ball of vanilla ice cream.

Method:

• Preheat the oven to 180°C (350ºF ). Grease an 8 × 10-inch (20 × 25 cm) brownie pan and line the base with parchment paper.
• Place the beets in a pan, cover with water, and bring to a boil.
• Reduce the heat, cover, and simmer for 20 minutes, or until the beets feel soft when stabbed with a knife. Drain and leave to cool slightly. Once cool enough, coarsely grate on a box grater.
• Place the butter and chocolate in a heatproof bowl set over a pan of simmering water. Make sure the base of the bowl doesn’t touch the water, and stir until the mixture has melted.
• Whisk the eggs, vanilla, and sugar together in a large bowl until combined, then beat in the melted chocolate mixture until smooth.
• Combine a pinch of salt with the flour, sift over the chocolate mixture, then fold in. Fold in the grated beets, then pour the batter into the pan and smooth the top. Bake for 25 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs
• clinging to it. Cool on a wire rack for 10 minutes in the pan, before cutting into 12 squares. Sprinkle with a little extra salt.

Adapted from: Healthiest Vegetables (Quadrille)