225g unsalted butter
95g dark brown sugar
95g caster sugar
4 eggs
125g cocoa powder
1 tsp salt
1 tsp baking powder
1 tbl sp vanilla extract
95g plain flour
200g dark or milk chocolate chips (or block cut up)
Chop the beetroot into chunks and cook in water for 20-25 mins until very soft.
​Melt the butter in a saucepan with 75g of chocolate. Once melted, add the brown and caster sugar. Stir for 2-3 minutes until the mixture is smooth.
Cook for 25-30 minutes until a skewer comes out clean. Cool in the pan until just warm before moving to a cooling rack.