Red velvet and cream cheese brownies

Preheat oven to 170C or 150C fan-force. Grease and line the base of a 16 x 26cm (base measurement) baking tin with non stick baking paper. Place the beetroot in a food processor and process until smooth, scraping down sides of bowl several times with a spatula. Set aside.

Place the chocolate and butter in a bowl over a pan of gently simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until melted and well combined, remove and set aside to cool to room temperature

Add the sugar and stir to combine, then add the vanilla and 2 eggs, one at a time and stir until well combined. Sift the flour and cocoa over the mixture and stir until well combined, then stir through the beetroot puree.

Place the cream cheese and extra caster sugar in a large bowl and beat with electric beaters until smooth. Add the remaining egg and beat to combine.

Spread half the chocolate mixture into the base of the prepared tin. Spoon dollops of the cheesecake mixture over the chocolate mixture. Top with remaining chocolate mixture, then dollop with remaining cheesecake mixture. Use a flat bladed knife to swirl mixture.

Place in preheated oven and bake for 35-40 minutes. Set aside to cool in the pan before cutting into squares. Serve dusted with extra cocoa powder.