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.
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
2 tbsp Barley malt syrup or honey
1 tsp Vanilla extract
150 g Wholegrain spelt flour
2 tsp Bicarbonate of soda
Preheat the oven to 180 degrees centigrade. (fan assisted)
Combine the flour, bicarbonate of soda and beetroot in a bowl.
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)
Add the melted butter and chocolate mix to the flour and beetroot mix.
Fold in the eggs then add the syrup and vanilla extract.
Pour into a brownie baking tin greased if necessary
Bake for 20 minutes until a cocktail stick inserted into the centre of one brownie comes out clean
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