Black Forest beetroot brownies with a cheesecake swirl

Preheat the oven to 180°C/Gas Mark 4. Line a 22cm (8½in) square tin with baking parchment.

Put the Love Beets Cooked Beetroot into a high-speed blender and blitz until smooth.

Add the butter and dark chocolate to a heatproof bowl and set over a pan of lightly simmering water to melt, stirring occasionally. Set aside once melted.

Add the caster sugar, soft dark brown sugar and eggs to a bowl and beat with an electric whisk for 5 minutes, until pale and thick.

Using a large metal spoon, carefully fold in the blitzed beetroot purée and melted chocolate. Fold in the flour and white chocolate chunks until just combined, but be careful not to over-mix. Pour into the prepared tin, then set aside while you make the cheesecake mixture.

Melt the remaining white chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool for 5 minutes.

Beat the cream cheese until smooth, then beat in the egg, sour cream and finally the white chocolate, until combined.

Spoon over the cheesecake mixture, then swirl through with a skewer to create a marble effect. Scatter over the cherries. Bake for 35-40 minutes, until just set with the slightest wobble in the centre. Cool completely before cutting into squares.