Chocolate and beetroot brownies

This wouldn't have happened, apart from the fact that we had pile of beetroot in the veg box last week, and I can't stand the stuff. It made some very pink brownies, which pleased you no end.

It's adapted from a Hugh Fearnley-Whittingstall recipe, as I wasn't brave enough to come up with my own.

You'll need:

125g butter
125g chocolate (plain would be best, I ended up melting down all the rest of the Christmas tree decorations, which weren't)
125g sugar
2 eggs
1 heaped tablespoon cocoa powder
75g self-raising flour
125g cooked/peeled beetroot, whizzed in the food processor

Stick the oven on at about 170 degrees C. You'll need to line a baking tin (I used a square one, about 20cm across) with some greaseproof paper.

Stick the butter and chocolate in a bowl, and put in the microwave in short bursts (15-20 seconds at a time), until its all melted. (You could also do this by balancing a bowl over a pan of hot water, but that takes a lot longer).

Whisk the sugar and eggs together, until they're smooth. Pour in the chocolate/butter, and mix it all together. Add the flour, and fold in the beetroot. Mix - you should now have a bizarrely pink/brown mixture.

Tip into your tin. Bake in the oven for 20-25 minutes, until it starts to look slightly less pink. Leave to cool in the tin. Tastes mostly of chocolate...