200gdark chocolate65-70% cocoa solids, use dairy free if preferred
100gdark chocolate chipsuse dairy free if preferred
20gcacao or cocoa powder
Preheat the oven to 425 F/ 220 C/ gas mark 7. Place the beets on a baking tray and bake for 45 minutes. Remove from the oven, leave to cool, then peel. Chop the beets roughly, combine with the desiccated coconut and puree until smooth. Set aside. (you can bake the beetroot ahead and, once cooled, refrigerate it until you are ready to use it)
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a 22 cm square baking tin, line with baking paper (see the photo) and set aside.
Break up the chocolate, place, along with the coconut oil, in a bowl over a pot of simmering water (the water shouldn't touch the bowl) and melt, stirring often. Remove from the heat and take the bowl off the pot. Set aside.
Combine the flour with the cacao (or cocoa) powder, stir with a whisk and set aside.
Beat the eggs and sugar for 2 minutes. Stir in the beet mixture, then gradually pour in the melted chocolate (it will have cooled by then), stirring all the time with a spoon. Fold in the flour mixture (add the chocolate chips when almost all the flour has been mixed in). Stir only until the flour is no longer visible.
Pour the batter into the baking tin, smooth out the top or give your cake a bit of a 'messy' appearance with the back of a large spoon (as I have done) and bake in the middle of the oven for 25 minutes. Remove from the oven, let cool in the tin for 5 minutes, then lift out of the tin with the paper and place on a cooling rack. Best served warm. Yields 9 large brownies.
Preparation time includes the time needed to bake the beetroot.