Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Grease and line a loose-based 20cm square tin.
2. Put the chopped chocolate and diced butter in a large bowl set over a pan of gently simmering water. Stir until melted. Take the pan off the heat and allow to cool for 10 minutes.
3. In a separate bowl, roughly beat together the eggs, egg yolk, sugar and vanilla extract.
   Tip

   These gooey brownies taste so incredible. You could serve them for pudding at a dinner party, with a dollop of crème fraîche. Ready-cooked beetroot works well, but use the vacuum-packed type – and definitely not beetroot in vinegar! The addition of beetroot adds moistness to the crumb and makes the brownies deliciously squidgy.
4. Beat the egg mixture into the cooled chocolate and butter and, once evenly mixed, sift in the flour and add a pinch of salt. Next, stir in the grated beetroot and chopped prunes. Pour the mixture into the prepared tin.
5. Bake the brownies for 20-25 minutes – if you insert a skewer into the centre, moist crumbs should cling to it. Leave to cool in the tin, then cut to serve.