How To Make:

1. Preheat your oven to 180C.

2. For the beetroot puree, cut the peeled beets into evenly-sized pieces. Steam for 10-15 minutes until soft. Add 250 grams of cooked beetroot to a food processor* with the melted coconut oil and blend until completely smooth.

3. Create a double boiler by placing a large heatproof bowl over a pot of simmering water. Make sure that the water does not touch the base of the bowl, and keep the heat low to stop the water from boiling too vigorously. Add the beetroot puree and dark chocolate to the heatproof bowl, stirring gently until the chocolate has melted. Turn off the heat, and then carefully remove the bowl and place it onto a heatproof mat. Continue to stir until the mixture is completely smooth.

4. Alternatively, you can melt the chocolate using a microwave. Heat in 30 second intervals, stirring in. between, until completely melted. Add to the beetroot puree and gently mix until smooth.

5. Add the Black Out Brownie Cake Mix to the bowl and fold through.

6. Add the orange zest if using.

7. Add one egg at a time, stirring gently until the egg has been mixed into the batter before adding the next.

8. Pour the batter into a lined baking tray.

9. Bake for 40-50 minutes. You can check to see if your brownie is cooked by gently and carefully shuffling the tin back and forth. If the brownie is set and doesn’t giggle, you’re ready to go!

10. Leave the brownie to cool for at least 1 hour before cutting into slices.

*If you don’t have a food processor, you can use a blender as long as the beetroot has completely cooled before blending.