Beetroot Brownies
Chocolate and beetroot when mixed together is the perfect combination for a moist and indulgent chocolate brownie!
Servings: 15
Calories: 227kcal
Ingredients
- 400 g raw beetroot or 300g cooked beetroot
- 100 g butter or coconut oil
- 100 g plain dark chocolate 85% cocoa
- 125 g soft pitted dates
- 3 eggs
- 100 g wholemeal self-raising flour/almond flour
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 30 g cocoa powder
Instructions
- Preheat the oven to 180C/160C fan/gas 4 and line or grease a 20 cm x 30 cm sized baking tray.
- In a food processor or blender, add the chocolate pieces and pulse. Next, add the cooked beetroot, dates and butter (or coconut oil) and process. It won’t be completely smooth; there will still be shards of the chocolate.
- Add the remaining ingredients; the eggs, flour, bicarbonate of soda, ground cinnamon, and pulse/blend again.
- Transfer the to the baking tin and bake for 20 to 25 minutes, or until it has risen and is slightly firm.
- Leave to cool in the tin before slicing.
Nutrition
Serving: 1 | Calories: 227kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 174mg | Fiber: 4g | Sugar: 13g
