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Beetroot Chocolate Brownie

Yields1 ServingCook Time20 mins

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