Thanks to rivercottage.net

Ingredients
250g unsalted butter
250g 70% dark chocolate
250g caster sugar
250g beetroot, cooked and pureed
150g Self-raising flour
3 eggs
200g choc chips

Method
Preheat the oven to 180 and line the brownie tray with wax paper.
In a large heatproof bowl place the chocolate and butter in the heated oven to melt, one melted, remove from the oven, mix and stir to combine. Set aside to cool a little.
Mix together the eggs and sugar.
Sift together the flour and salt.
Once cooled a little, add the egg and sugar mix to the chocolate mix.
Stir with a metal spoon to combine.
Add the sifted flour and salt, then fold in the beetroot puree. Do not over stir.
Pour into prepared tray and add choc chips on top.
Bake for 25 minutes. Do not be tempted to cook for longer. Leave to cool.
Serve.