Preheat your oven to 180°C (350°F). Line your baking pan with parchment paper. This helps brownies come out easily and keeps the edges clean and neat.

Add dark chocolate and butter to a heatproof bowl. Melt them together using a microwave or double boiler. Stir until smooth and glossy. Let it cool slightly before using.

Place cooked beetroot in a blender. Blend until very smooth and creamy. This step is important for a soft texture. There should be no chunks in the puree.

In a bowl, whisk eggs and sugar until light and smooth. Add vanilla extract and beet puree. Mix well until everything is fully combined and looks creamy.

Pour the melted chocolate mixture into the bowl. Stir gently until smooth. The batter will become rich and dark. Make sure everything is evenly mixed.

Sift flour, cocoa powder, baking powder and salt into the bowl. Fold gently using a spatula. Do not overmix. The batter should stay thick and smooth.

Pour the batter into the prepared pan. Spread evenly using a spatula. Tap the pan lightly on the counter to remove air bubbles and level the batter.

Place the pan in the oven. Bake for 25–30 minutes. The top should look set, but the center should stay slightly soft for a fudgy texture.

Remove from the oven and let it cool completely. Cut into squares using a sharp knife. Clean the knife between cuts for neat edges.