Rich, moist and gluten-free, these brownies are a winner every time. They freeze well, but also keep for up to 5 days in the fridge, so you don’t have to over-indulge when they first come out of the oven!
Boil the beetroot, whole and unpeeled, until soft (this takes around 45 minutes, depending on the size of the beetroot). Make sure you keep checking the water level of the saucepan, as I have let it boil dry and burnt the pan so many times! Allow the beetroot to cool slightly, before peeling off the skin and cutting it into chunks. Place in a large bowl.
Grate the chocolate in a food processor and then add to the warm beetroot. Mix it together, to allow the chocolate to melt.
Without cleaning the food processor, roughly chop the walnut pieces for a couple of seconds, then tip into a bowl and set aside.
In a bowl or jug, whisk together the eggs, agave syrup (or golden syrup), xylitol (or sugar) and vanilla extract.
Place the beetroot and melted chocolate into the food processor and whizz to a puree. Add the ground almonds, baking powder, cocoa and egg mixture and blend briefly, until combined.
Fold in the chopped walnuts and pour into a tin (approx 22cm x 22cm) lined with baking paper. Bake in the centre of the oven at 160C for around 30-35 minutes. Test using a skewer, but these brownies are very moist, so the skewer shouldn't come out completely clean.
Allow the brownie to cool in the tin, before cutting into squares.