This moist and delicious brownie is the perfect fit for those of us aiming for a healthy diet but with a nagging sweet tooth. If it sounds a bit weird, think again, think ’carrot cake’, think 'rich dark chocolate’ think’ yumm’ and soon you could be in the mood to try this new spin on the chocoholic favourite. What is more, this recipe uses less refined coconut sugar and is gluten free - RESULT!

Our recipe makes 16 squares, perfect for families. After baking, this brownie will freeze beautifully and could be kept in individual squares ready to take to work as a snack or evening pudding, served warm with vanilla ice-cream.

Prep time 15 minutes
Cooking time 20 minutes

You will need:

175g butter

200g 85% chocolate

3 eggs

275g coconut sugar

200g cooked beetroot, whizzed to a purée

25g cocoa powder

100g gluten free flour

1 tsp baking powder

• Pre heat the oven to 180°C/gas Mark 4. Line a roasting tin around 18x28cm with baking parchment.

• Whizz your beetroot into a puree - you will need a blender or a smoothie maker for this.

• Place the butter in a pan to melt then break in the chocolate. Let that melt too - it won’t take a moment in the warm butter. Mix well until smooth. Remove from the heat.

• Whisk the eggs and sugar together until lovely and voluminous

• Add the beetroot and stir well again.

• Pour in the chocolate adding the cocoa, flour and baking powder too. Whisk again until the mixture is lovely and evenly smooth.

• Scrape into the prepared tin and bake for 20 minutes until just set.

Try your very best to wait until they are cool, dust generously with cocoa powder and cut into squares.