Red Velvet Brownies

Red Velvet cake seems to be the trend at the moment, but the idea of colouring cake with food colouring seems very unappealing to me... Here is a healthy alternative - moist, dense, delicious and definitely worthy of such a beautiful name! The 'secret ingredient' - beetroot - gives the cake a lovely heavy brownie texture and a heavenly earthy flavour which goes so well with dark chocolate.

2 beetroot
100g butter
200g dark chocolate, minimum 70% cocoa, chopped
1/2 cup unbleached caster sugar
3 eggs
1 cup plain flour
2 heaped Tbs cocoa

Preheat oven to 180•C.
Peel and chop the beetroot with rubber gloves on or you'll look like you've murdered someone! Cover and microwave with a little water for 10 mins or until tender.
Grease and line a square cake tin.
Drain beetroot then put in food processor with blade attachment with butter and chocolate - the heat from the beetroot will melt the chocolate. Process until it all melts together and becomes smooth.
Using a spatular, pour the beetroot mixture into a large bowl, then replace the blade attachment with beater. Crack in the 3 eggs and caster sugar and whizz on high until thick and the sugar is blended thoroughly with the eggs. Pour into the beetroot mixture and mix well.
Sift flour and cocoa into bowl and gently fold through then pour into the prepared cake tin and bake 30mins, or until skewer comes out clean.
Cool in the tin, cut into squares and dust with icing sugar.