Beetroot Brownies√

Ellen's family came to visit this week ... her sister and husband drove down from Michigan with their doggy. Her niece and husband from Connecticut and her nephew from Texas ... plus her other nephew came up for golf games and occasional meals from Ocala. Yesterday it rained all day and the temperatures dropped as an arctic chill blew through. By mid-afternoon I was dying for cake and tea. I've been thinking a lot lately about the kinds of vegetables that can be incorporated into baked goods. If we can enjoy pumpkin pie and carrot muffins why not beetroot brownies.

These brownies are good for you! The beetroots add a smooth, sweet moistness and you cannot tell for one minute that they are there.

• 9 oz (250g) good, dark 70% chocolate (Bakers: 1/2 100% and 1/2 50%)
• 9 oz (250g) salted butter cut into cubes (or unsalted butter + a good pinch of salt)
• 9 oz (250g) soft brown sugar
• 3 large eggs
• 4 oz (150g) self-raising flour or plain flour (brown or white) with 1 tsp baking powder
• 9 oz (250g) raw beetroot
• 9 oz (250g) pecans or walnuts

1. Grease and flour a 12 x 12 (or 8 x 16) pan/tin.
2. Grate the beetroot (on a fine to medium size grater)
3. Break or cut the chocolate into pieces, cut the butter into cubes and throw them all into a heatproof bowl.
4. Turn the oven to 350°F/180°C (my oven runs a bit cool and I find 375 is better).
5. Put the chocolate/butter into the oven as it begins to warm. Stir after a couple of minutes and put back into the oven for a few more minutes to melt completely. Be sure not to leave it in for too long - the mixture should not 'overheat'.
6. While the chocolate is melting and the oven is heating whisk the eggs and sugar till fluffy.
7. Beat in the melted chocolate and butter till smooth.
8. Gently fold in the flour then the beetroot – be careful not to over-mix or the brownies will be tough.
9. Pour the mixture into the tin/pan and sprinkle with the nuts (whole or chopped).
10. Bake for 30-40 minutes. A knife or skewer pushed into the middle should feel some resistance (if it is too wet it will go in too easily) and it should come out with bits clinging to it.

All recipes tell you to remove the pan from the oven and leave it on a wire rack to cool before cutting into squares. This is patently ridiculous. After the house has filled with the mouth-watering aroma of chocolate, waiting is simply not an option in any sensible home. We hacked great hunks from the pan as it landed on the kitchen counter and wolfed them down piping hot with ice-cold glasses of milk. Some of us went back for seconds by which time it had cooled off a bit!

This recipe is adapted from a recipe by Hugh Fearnley-Whittingstall