Whip up this tasty, easy treat the whole family will love. Best of all, the addition of beetroot makes it entirely guilt-free.

Recipe Leah Itsines | Styling Natalie Homan | Photographs Brendan Homan

Beetroot chocolate brownies
Makes 12 slices
Prep time: 20 minutes 

250g raw beetroot, trimmed, peeled and halved
150g unsalted butter, at room temperature
200g cooking chocolate
1 cup brown sugar
3 eggs, at room temperature
1 tsp vanilla extract
¾ cup plain flour
2 tbsp cocoa powder
pinch of salt

Preheat oven to 170C and grease and line a baking tray with baking paper.

Place the beetroots in a microwave-safe bowl with 3 tablespoons of water and cover with cling wrap. Microwave for about 10 minutes or until soft. Once cool enough to handle, finely grate the beetroot.

Meanwhile, bring a saucepan filled halfway with water to boil and reduce heat to a simmer. In a heatproof bowl, combine the chocolate and butter, place the bowl over the saucepan (make sure it does not touch the water) and stir until melted. Set aside to cool, adding the grated beetroot when it is ready.

Add the flour, cocoa powder and salt to another bowl and mix to combine. Set aside. In the bowl of a stand mixer or using a hand mixer, beat the eggs and brown sugar until slightly thick, about 5 minutes. Add the vanilla extract and gently fold in the chocolate beetroot mixture. Sift in the flour mixture and fold through. Pour the batter into the prepared baking tray and smooth with a spatula. Place in the oven for 40 to 50 minutes or until cooked through.

This recipe first appeared in the February 2020 issue of SALIFE magazine.