Beetroot Brownies

Grease and line the baking tray.

Blend the beetroot in a food processor until smooth, then set aside.

Break the chocolate into small chunks and place into a bowl, followed by the coconut oil.

Half fill a pan with water and bring to a simmer, then place the chocolate-filled bowl on top (make sure the bottom of the bowl doesn’t touch the water).

Gently stir through the mixture as it melts.

Meanwhile, break the eggs into a second bowl and whisk for 2 minutes until light and fluffy.

In a large bowl, combine the melted chocolate mixture, beetroot purée and vanilla extract.

Next, add the flour, 1 tablespoon at a time, stirring to combine in between spoonfuls.

Carefully fold the egg into the chocolate mixture until fully combined.

Finally, pour into the tray and bake for 25-30 minutes until a skewer comes out clean.