• 500g whole raw beetroot , washed
• 100ml Borderfields Rapeseed Oil
• 250g dark chocolate
• 3 large eggs
• 200g golden caster sugar
• 2 tsp vanilla extract
• 140g plain flour
• 75g cocoa powder
• 1 tsp baking powder
• 50g walnut piece, roughly chopped

For the icing
• 100g icing sugar
• 1 tbsp beetroot juice


1. Heat oven to 180C/160C fan/gas 4. Grease and line a cake tin with baking parchment. Bring to boil the beetroots in a pan of salted water for 15-20 mins or until tender.
2. Combine caster sugar, vanilla extract & 3 eggs into a large mixing bowl and whisk until smooth.
3. Drain the boiled beetroots from the pan and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and add to the blender. Add 100mls of Bordefields Rapeseed Oil and blitz to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save this for the icing.
4. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Carefully fold in the beetroot mixture, followed by the melted chocolate. Stir in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
5. Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.