Mix the dry ingredients together in a bowl

Mix the wet ingredients separately then add to the bowl, stirring until combined in a thick batter

Smooth out into the lined tin

Bake for 20 - 25 minutes, until dry on top and starting to pull in from the sides of the tin but still very slightly underdone

Remove from the tin then transfer with the baking paper to a wire rack to cool

Cream the icing sugar and margarine together then mix in the beet puree and vanilla. There will be some speckles of beetroot through the buttercream which can be passed off as sprinkles!

Spread over the brownie slab, cut into 15 squares and serve

Vickys Homemade Nutella has a nut-free chocolate spread recipe at the bottom of the baking instructions. It uses my homemade coconut milk based condensed milk which you'll also need to look up