Red velvet brownies

1. Preheat the oven to 190°C, gas mark 5, and grease and line the base and sides of a 20cm square tin. Steam the beetroot over a pan of boiling water for 30-40 minutes, until tender, then purée in a small food processor until smooth. Set aside.

2. Meanwhile, melt the Cacao Melts and butter in a bowl set over a pan of water (or melt gently in a bowl in the microwave). Add the vanilla extract then set aside to cool slightly (you might need to add a little of this to the beetroot to help it become smooth).

3. Whisk the muscovado sugar and eggs together in a medium bowl, using electric beaters or in the bowl of a freestanding mixer, for 3-5 minutes, until light and frothy. Add in the cacao mixture and beetroot, and continue to whisk until combined. Sift in the cocoa powder, self-raising flour and salt, and fold through.

4. Prepare the soft cheese swirl by beating the soft cheese, caster sugar, egg and flour in a bowl. Pour the chocolate batter into the prepared tin, then drizzle over the cream cheese mixture and drag a cutlery knife through it to create a marbled effect. Bake for 35-40 minutes, or until a crust has formed. Remove from the oven and set aside to cool completely before slicing into 16 squares.