1. Preheat oven to 350 F or Gas 4. Grease Baking tin and line with parchment - sides to a height of at least 2".
2. Mix together Palm Sugar, Beetroot Powder, Vanilla, Chocolate powders and melted butter.
3. Whisk eggs and stir into mixture gradually. Add in flour and ensure all items are well incorporated.
4. Reserve 1/3 Brownie mixture (for use on top of cake) and pour remaining batter into prepared tin.
5. Smooth with Palette knife and cover base of tin.
6. For cream cheese layer, cream together cream cheese , caster sugar, beaten egg and vanilla until smooth.
7. Spread cream cheese layer gently over brownie mix
8. Dollop on reserved Brownie mixture on top, using Palette knife to swirl two colours of mixture.
9. Bake for 30 - 45 mins in preheated oven. NB If large eggs are used baking time will be more like 45 mins!
10. Allow to cool in tin for 15 - 20 mins.Transfer to a cutting board and cut into 12 squares. Eat warm or cold

NB The Coconut Palm sugar gives a rich caramel flavour. You may prefer to use Demarara instead!