I have discovered a recipe for brownies that contains half the fat of regular brownies but does not sacrifice their gooey chocolatey goodness! I’m going to say it again – Rejoice!
Give into and relish in the indulgence (without having to worry too much about your waistline!) Don’t worry if you’re not the biggest fan of beetroot: rest assured, the chocolate flavour overpowers any remnant of beetroot flavour.
Now, obviously I must re-iterate caution – just because these brownies contain half the fat and still taste amaze-balls; they probably wouldn’t necessarily be classed as “healthy” (although the beetroot does technically make it one of your 5-a-day) so please don’t eat the entire batch in one go and then blame me for your “food-baby”. You have been warned
What you need:
- 500g whole raw beetroot (about 3-4 medium sized ones) *You can use the precooked beetroot too but make sure it’s not pickled
- 200g plain cooking chocolate (chips or blocks are fine, make sure it’s 70% cocoa)
- 100g unsalted butter (plus extra to grease the tin)
- 250g caster sugar (if you can get hold of golden caster sugar that’d be better but plain white caster sugar will work too)
- 100g plain flour
- 25g cocoa powder
- 3 eggs
- 1 tsp vanilla extract
- Preheat the oven to 180°C
- Wear a pair of rubber/plastic gloves to prevent your hands from staining, then peel and roughly chop the raw beetroot. Put the beets into a large bowl, add some water, cover with cling film then microwave for about 12 minutes on high heat.
- While the beetroot is cooking, grease and line with baking parchment a 20 x 30 cm roasting tin.
- Cut the butter into cubes and chop the chocolate (if you’re using blocks).
- Tip the cooked beetroot into a sieve to drain off any excess liquid. Then transfer to a food processor with the chocolate, butter and vanilla. Whizz up until the mix is as smooth as possible.
- Put the sugar and eggs into a large bowl and beat using an electric whisk (a standing mixer will do fine) until thick, pale and foamy.
- Spoon the beetroot mix into the bowl and carefully fold it into the egg/sugar mix, be sure to conserve as much air as possible.
- Sift in the flour and cocoa powder, gently fold these in to make a smooth batter.
- Pour the batter into the lined tin and bake for 25 mins. The centre of the brownie should still be slightly wobbly.
- Take out of the oven and cool completely in the tin before cutting into squares.
And there it is – very easy, very quick and very very satisfying!