Virtuous Chocolate Fudge Brownies

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Great British Chefs
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55 g plain flour

5 tablespoons unsweetened cocoa powder

150 g caster sugar, or soft brown sugar

Pinch of salt

1 teaspoon vanilla extract or 1 tablespoon vanilla bean paste

100 g pitted cooked prunes, drained and pureed

50 g cooked beetroot, not in vinegar, pureed with the prunes

2 free-range eggs

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