Beetroot Brownies
Serves: 12
Ingredients
To make Beetroot Brownies, you'll need:
- 350g beetroot, ready cooked, vacuum packed
- 75g butter, plus extra for the tin
- 150g bar plain chocolate (70% cocoa)
- 2 tsp. vanilla extract
- 175g Stevia
- 3 eggs
- 50g plain flour
- 50g almond flour
- 20g cocoa powder
Method
- Preheat the oven to 180°c or Gas Mark 4.
- With the ready-cooked beetroot, make sure you don’t buy beetroot with added vinegar!
- Chop the beetroot roughly and place in a big bowl.
- Lightly butter and line a small roasting tin with baking parchment.
- Chop up the plain chocolate and cube the butter.
- Place the cooked beetroot in a sieve to remove excess liquid.
- Then whizz the beetroot in a blender with the butter, chocolate and vanilla extract until it is a silken consistency.
- Place the Stevia and eggs into a big bowl and beat with an electric whisk until for 3 minutes.
- Put the beetroot mixture in a bowl and fold in the whisked eggs with a metal spoon. Then fold in the plain flour, the almond flour and cocoa powder.
- Pour the batter into the prepared roasting tin and bake for 25 minutes.
- Cut into squares once the brownies have cooled totally.
- Enjoy with single cream or homemade sugar free ice cream!
Nutritional Facts (Per Serving)
Calories 124 | Total Fat 26g | Saturated Fat 4.2g | Carbohydrates 8g | Fibre 4g | Protein 14g
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