Pre-heat the oven at 180C.

Line a 8inch square cake tin with parchment paper, grease generously with butter. Keep aside.

Add the butter and chopped chocolate shards to a bowl. Place the bowl over a pan of boiling water, stir till the chocolate melts and gets incorporated into the butter. Keep aside, allow to cool down.

In another bowl, take the eggs and sugar. Whisk well to blend. Into this, fold in the melted chocolate gently with a wooden or rubber spatula.

Sift the flour, cocoa powder nutmeg powder and salt to aerate the dry mixture. Keep aside in a bowl.

Gently fold the dry ingredients into the wet ones, ensuring that the batter has no lumps. Do not over-mix.

Finally fold in the grated beetroot and ginger.

Pour the batter into the greased cake tin and bake for 20-25 minutes till a skewer comes out with little moist crumbs sticking to it. Do not over-bake the brownies, ever!!

Remove from the oven, cool over a wire rack. Cut into squares and dust with cocoa powder. Serve warm or at room temperature.