When I first saw this recipe for chocolate and beetroot brownies, I wasn't too sure. Beetroot with chocolate didn't sound like a good combination to me! I am a lover of carrot cake though so for a change I thought I would try these out. There is nothing better than a brownie when it's cold for a bit of comfort.

Well I am so glad I did. The beetroot makes the brownies really moist and sweet and adds a lovely texture. It was hard not to have more than one piece at a time! Give it a go, you will be pleased with the result.

This yummy recipe is from the River Cottage website. Enjoy!

Part of my July bucket list was to bake a treat and these yummies are what I made. These are a great little treat for someone if you wrap them up in a sweet gift box. Mind you, it is difficult to make them last that long! Mine didn't.

1. Break the nuts in a bag with a rolling pin.
2. Put the chocolate, condensed milk, butter and salt in a thick-based saucepan. Stir everything together with a wooden spoon until melted.
3. Stir in the broken nuts.
4. Pour into a foil tray about 23cm (9") square and smooth down with a flexible spatula.
5. Leave in the fridge for 4 to 5 hours until set.
6. Remove from the tray onto a chopping board. Chop into pieces about 3cm (just over an inch) square, using a sharp knife for a clean cut.
7. Dust with a little icing sugar and serve with a cup of tea.
8. Enjoy!

1. Melt the chocolate in a bowl over hot water. Meanwhile, whisk the egg yolks and sugar until fluffy.
2. After the chocolate has cooled a little (go careful here) whisk the melted chocolate into the egg yolks.Then, fold in the yogurt until the mixture is smooth.
3. Whisk the egg whites in a bowl to stiff peaks. Fold this with a metal spoon into the chocolate mixture, adding the hazelnuts.
4. Put the mixture into four espresso cups and place in the fridge for an hour or so.
5. Serve with a sprinkle of grated chocolate.