Nigel Barden serves up pistachio and white chocolate and beetroot gluten-free brownies for foodie Thursday on Drivetime with Simon Mayo.

Chocolate brownies were first developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century.

The ingredients for Nigel’s pistachio with white chocolate are: 3 Eggs, 200g Sugar, 100g Gluten Free Self Raising Flour Blend, 100g Butter, 150g Plain Chocolate, 100g White Chocolate Squares, 75g Pistachios and 25g Icing Sugar.

For the Fodder’s Beetroot Brownies: 500g Whole raw beetroot (3-4 medium beets), 100g Unsalted butter, plus extra for the tin, 200g Bar plain chocolate (70% cocoa), 1tsp Vanilla extract, 250g Golden caster sugar, 3 Eggs, 100g Plain flour (Nigel used Doves Farm Gluten-Free Plain White Flour) and 25g Cocoa powder.

To prepare the pistachio with white chocolate, beat together the eggs and sugar until light and fluffy.

Beat in the self raising flour then gently melt together the butter and plain chocolate then stir this into the mixture.

Stir in the white chocolate squares and most of the pistachios then pour into 20x28cm/8×11″ oiled & lined baking dish.

Scatter remaining pistachios over the top then bake in a pre heated 180C/Fan160C/350F/Gas 4 oven for 35/40 minutes.

When cold sprinkle with icing sugar and cut into slices.