Gluten free chocolate beetroot brownies

These deliciously moreish chocolate brownies conceal a surprising secret ingredient - beetroot! The beets help keep the brownies moist and gooey, just the way brownies should be. Best of all, they're gluten free, so they're ideal for coeliacs and those with a gluten intolerance. Try them today!

Ingredients

• 250 g dark chocolate, chopped
• 200 g unsalted butter, cut into cubes
• 250 g beetroot, cooked
• 3 medium eggs
• a drop of vanilla extract
• 200 g caster sugar
• 50 g cocoa powder
• 50 g rice flour
• 1 teaspoon baking powder
• 100 g ground almonds

Preparation

1. Put the chocolate and butter in a large bowl and place it over a pan of simmering water and allow to melt.
2. Purée the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
3. Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
4. Use baking parchment to line a rectangular tin, roughly 28 x 18cm. Pour in the mixture and place in an oven preheated to 180°C/Gas Mark 4. Bake for 30–35 minutes, until just firm to the touch.