Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre
What you'll need
250g dark chocolate
250g unsalted butter
250g caster sugar
250g beetroot – roasted, peeled and grated
150g self raising flour
MAKES 12 BROWNIES
Melt the chocolate and butter together. Then whisk the eggs and sugar until the mixture reaches the ribbon stage. Beat in the chocolate and butter mixture. Gently fold in the flour.
And finally, gently fold in the beetroot.
Pour the brownie mixture into a lined tin and bake for 22 minutes at 180°C/gas 4/350°F.
NOTE: the brownie should still have a slight wobble when cooked and you should allow it to cool fully before removing it from the tin.