Beetroot brownies

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm square cake tin with spread and line it. Peel and quarter the raw beetroot. Put in a microwaveable bowl with a splash of water and cover with clingfilm. Cook on high for 10 minutes or until tender. Leave to cool, then grate to give 250g.
2. Set aside. Half-fill a pan with water and bring to a simmer. Set a large heatproof bowl on top (don’t let it touch the water) and add the chopped dark chocolate and the spread. Stir until melted then set aside. Whisk the eggs with the caster sugar until thick and creamy – it will take a good few minutes. Pour in the chocolate mixture and fold in. Fold in the wholemeal self-raising flour, then the grated beetroot.
3. Pour the mixture into the lined tin. Smooth the surface so it’s even, then bake for 55 minutes to 1 hour until only a few crumbs remain when you poke it with a skewer or cocktail stick. Remove the tin from the oven and place on a wire rack. Leave until entirely cool, then remove the brownies. Dust with the cocoa powder and cut into 20 squares.