Beetroot, right at the end of its season now and not something you would normaly associate with cakes or desserts. The sweet earthy notes of the beet work really well with both white and dark chocolate. Simply grated into the brownie mix, it adds a moistness and an unexpected depth of flavour.

165g salted butter
165g chocolate (minimum 55% cocoa, max 65%)
100g plain flour
3 eggs (room temp)
160g caster sugar
100g grated red beetroot
60g cocoa powder
100g white chocolate chips or white chocolate cut into small chips

Pre-heat your oven to 160c (fan) 170c (normal)
Place the chocolate and butter in a bowl and melt, you can either do this in the microwave or place the bowl over a pan of hot water ensure the water doesn't touch the bottom of the bowl, stir until both have melted
Allow the chocolate and butter to cool slightly
Whisk the sugar and eggs together until they double in volume and are pale and fluffy
Add the chocolate and butter mix to the eggs and whisk through
Next fold in the cocoa and the flour
Lastly stir through the beetroot and the white chocolate chips
Pour into a greased or lined baking tray and cook for 30 mins
After 30 mins open the oven door slightly and leave to sit in the oven for a further 20 minutes