3 small uncooked beets
9 ounces good-quality unsweetened chocolate (minimum 70% cocoa solids)
1 cup plus 2 tablespoons unsalted butter, plus extra for greasing
1-1/4 cups superfine sugar
3 free-range eggs
Zest of 1 orange and juice of 1/2
1¼ cups self-rising flour*
Confectioner’s sugar, for dusting
Edible flowers, for decoration
Boil your beets until tender to the point of a knife, about 30 minutes. Let cool until they can be handled. In a food processor or blender, blend to a purée and set aside.
Preheat the oven to 350°F. Lightly grease and line a large baking pan at least ¾-inch deep.
Break the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Add the butter in cubes and let melt, stirring once or twice.
In another bowl, beat the sugar with the eggs until smooth and creamy. Stir in the melted chocolate, orange zest and juice, and puréed beet, then sift in the flour and stir until combined.
Pour the batter into the pan and bake for 15 to 20 minutes.
If you plan to reheat the brownies before serving, stick to 15 minutes, or even less if you like a gooey brownie.
Cool for a few minutes, dust with confectioner’s sugar, and top with edible flowers!
*To make gluten-free self-rising flour, combine 2 cups of gluten-free flour with 3 teaspoons of baking powder and ½ teaspoon of salt. Whisk to combine.