• 400g dark chocolate

  • 4 eggs

  • 150g beetroot (1 medium)

  • 80g rapadura or coconut sugar

  • 75g almond meal 

Preheat oven to 150C. Place an oven proof dish in the bottom of the oven and fill with water (Tip: this will create steam while the cake cooks to prevent it from drying out)

Place chocolate in a heat proof bowl and melt over a saucepan of simmering water. (Tip: alternatively you can melt chocolate in a microwave. Set to high for 2 minutes, stirring every 30 seconds) Set aside to cool slightly

Peel and finely grate beetroot. Separate eggs adding yolks to the chocolate along with the sugar. Stir until combined. Add in grated beetroot and mix to combine. Whisk egg whites with an electric mixer until soft peaks form. Gently fold egg whites into chocolate mixture and finally fold in almond meal. Gentle fold to combine well. 

Transfer mixture into well greased or lined square cake tin or loaf tin before placing in preheated oven for 35 to 40 minutes or until it springs back when lightly pressed. Turn oven off and allow brownies to cool slightly in the oven with the door ajar for 20 minutes. Remove brownies from the oven to cool completely before removing from the tin. Run a knife under hot water before slicing into brownies.

Makes 12