Pre-heat the oven to 180°C, Fan 160°C, 350F, Gas 4.
Grease and line a 20cm square cake tin and set to one side.
Melt the chocolate in a heat-proof bowl over a pan of simmering water, then add 110 grams of the butter. Stir until melted, then remove from the heat to cool slightly.
Boil the beetroot for approximately 15 - 20 minutes or until tender. Peel away the skin and finely grate, removing any excess moisture.
Next, pour the chocolate mixture into a large mixing bowl and add the caster sugar, eggs, Food Thoughts 100% Organic & Fairtrade Cocoa and 1 teaspoon of vanilla extract. Whisk until evenly combined.
Pour the mixture into the cake tin and bake in the oven for approximately 18 - 20 minutes or until firm on top. The brownies should still be slightly soft in the middle. Remove from the oven and allow to cool before turning out on to a wire rack. Slice into 16 squares.
Melt the sugar, syrup, remaining butter and ½ teaspoon of vanilla extract in a small pan over a gentle heat. Stir with a wooden spoon until evenly blended, then add the cream.
Turn up the heat slightly and watch the mixture begin to thicken and turn a rich golden colour (approximately 8 - 10 minutes). Add 1 teaspoon of sea salt, stir then remove from the heat to cool. This can be made in advance and briefly warmed prior to drizzling over the brownies.
Using a fork liberally drizzle the caramel over each brownie and finally sprinkle with a few additional sea salt flakes. If the caramel begins to firm up, simply place in the microwave for a few seconds and repeat the process.
To make the salted caramel drizzle