A glut of beetroot is not hard to use up with this gorgeous Beetroot and Chocolate Brownie recipe sent in by reader, Audrey McColl.

You will need:

• 500g whole, raw beetroot (3-4 medium beetroots)
• 100g unsalted butter
• 200g plain chocolate (70%)
• 1tbsp vanilla extract
• 250g golden caster sugar
• 3 eggs
• 100g plain flour
• 25g cocoa powder

How to make it:

1. Top, tail and peel the beetroot (wear rubber gloves to avoid pink hands).
2. Roughly chop beetroot and put in a large bowl. Add a dash of water, cover with clingfilm and microwave for 12 minutes.
3. Heat oven to 180/160 degrees fan. Grease and line a 20 x 30cm tin.
4. Roughly chop chocolate and cut butter into cubes.
5. Tip cooked beetroot into a sieve to drain excess liquid.
6. Put the beetroot in a food processor/blender with chocolate, butter and vanilla extract. The chocolate and butter will melt as you blitz. Whizz until mixture is fairly smooth.
7. Put sugar and eggs into a large bowl and beat with a hand mixer for 2 minutes until pale and foamy.
8. Spoon beetroot mixture into the bowl with the sugar and eggs. Use a large, metal spoon to fold it into the whisked eggs. Conserve as much air as you can. Sift in flour and cocoa powder and gently fold to a smooth batter.
9. Pour into tin and bake for 25 minutes or until risen with a slight quiver under centre of crust when you shake the tin.
10. Leave to cool completely and cut into squares to serve.