M AND M BROWNIES WITH MIX RECIPES

Steps:

• In a large mixing bowl, brownie mix, eggs, oil, water and mix until combined.
• Use a spatula to spread half of the batter in a rectangle pan (Dimensions: 9x13) that's been lined with aluminum foil and greased with oil. 
• Bake the layer for 12-15 minutes at 350 degrees F until the top is firm and brownie is partially baked. 
• While that's baking, add caramels, condensed milk, butter in a mixing bowl and heat in microwave, mixing often, until mixture is smooth. It should be thick. You can also add a little sea salt to make salted caramel, if you like.
• Remove the partially baked brownie from the oven.
• Pour the caramel mixture over the brownie and spread it with a spatula. 
• Let it set for 5-10 minutes so that it becomes slightly firm. 
• Spread remaining brownie batter on top of the caramel layer, slowly and gently, being careful not to push it into the caramel layer. 
• Sprinkle chocolate chips on top. 
• Bake again at 350 degrees F for 20-25 minutes, or until an inserted toothpick in the center comes out mostly clean with a few sticky crumbs. 
• Let it chill in the fridge for 1-2 hours so that it becomes firm, making it easy to cut perfect, even slices. Enjoy!

Steps:

• Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
• Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
• Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
• Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.