Using a small piece of butter grease a rectangular baking tin .Preheat the oven to 180°C/Gas Mark 4.
Break the chocolate into small pieces, and chop the butter into cubes. Cook the beetroot in a pan of boiling water until tender, drain of the excess water in a sift.
Place the Beetroot, Butter and Chocolate in a food blender and blend until smooth, stir in the vanilla essence.
In a large bowl, whisk the eggs and slowly added the sugar until smooth and pale.
Place the Beetroot mixture into a seperate bowl from the egg mixture and sift in the cocoa powder and flour. Slowly fold the Beetroot & Chocolate mixture into the Large bowl containing the egg mixture. 
Bake for 30–35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares. 
To serve:  Cut into Squares or use as a cake base and decorate with Fresh Cream