Gemma’s beetroot and chocolate brownie

Makes 18 portions

You will need:

•    600g unsalted butter
•    1kg dark chocolate
•    9 eggs
•    750g soft dark brown sugar
•    150g self-raising flour
•    500g grated cooked beetroot.

Melt the butter and chocolate together in a bowl over hot water or in a microwave. If using a microwave make sure you stir the mix every few seconds so it does not burn. 

Mix the eggs and sugar with a whisk until you get a smooth pale mixture. 

Mix the butter and chocolate and eggs and sugar together. 

Add the flour gradually.

Finally, add the grated beetroot.

Pour the mixture into a baking tray lined with greaseproof paper.

Cook in a fan assisted oven on 170 degrees celsius for 29 minutes. Leave to cool down before removing from the tray and slice.

Bon Appétit!