These squidgy, fudgy brownie bites have a surprise healthy ingredient – beetroot – so you can feel a little less guilty about indulging your sweet tooth.
Beetroot chocolate brownies
Serves: Makes 16 brownies
PREP: 10-15 mins
COOK: 30-35 mins
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INGREDIENTS:
250g dark chocolate (70% cocoa solids)
200g butter, plus a little extra for greasing the tin
250g cooked beetroot, drained
200g light brown sugar
3 eggs
150g ground almonds
2 tbsp cocoa powder
4 tbsp plain flour
Optional: beetroot powder or cocoa to dust
Method:
- Preheat the oven to 200°C or 180°C (if using a fan oven). Prepare a 23cm square baking tin by greasing all over with a little butter. Line with baking paper.
- Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
- Tip the beetroot into a food processor and process to a puree, pausing the motor to scrape down the sides if necessary. Add the light brown sugar and mix well in the processor to create a pink paste.
- Add the melted chocolate, butter and the eggs and whizz again until combined. Again, scrape the sides down, then add the ground almonds, cocoa and plain flour until you have a smooth batter.
- Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
- A skewer inserted into the centre will come out fairly clean but stick a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling and these brownie bites are designed to be quite squidgy and moist. Remove from the oven, place on a cooling rack, and allow to go cold in the tin.
- Once cool, ease the brownie from the tin and cut into 16 squares. If using, dust the surface with a little beetroot powder or cocoa powder and enjoy.
