The beetroot in this recipe provides a real moistness to the chocolate brownies. The combination of wholegrain flour and anti-oxidant rich beetroot with dark chocolate make this a real health-boosting brownie.
Ingredients
125 g Cooked beetrootfinely grated (that’s 1/2 a pack of vacuum-packed beetroot from the fresh vegetable fridge)
125 g Butter
250 g Dark chocolatebroken into squares
3 EggsBeaten
2 tbsp Barley malt syrup or honey
1 tsp Vanilla extract
150 g Wholegrain spelt flour
2 tsp Bicarbonate of soda
Method
1
Preheat the oven to 180 degrees centigrade. (fan assisted)
2
Combine the flour, bicarbonate of soda and beetroot in a bowl.
3
Melt the butter and chocolate in a different bowl over a pan of boiling water (don’t let the bowl touch the boiling water below)
4
Add the melted butter and chocolate mix to the flour and beetroot mix.
5
Fold in the eggs then add the syrup and vanilla extract.
6
Pour into a brownie baking tin greased if necessary
7
Bake for 20 minutes until a cocktail stick inserted into the centre of one brownie comes out clean