Extra gooey, chocolate beetroot brownies

Higher in fibre and vitamins than your classic brownie, as well as lower in fat, sugar and hence calories too … Less than 200 Kcal per brownie! Still extra gooey and delicious I promise!

(Serves 9)

  • 300g Beetroot washed, peeled and cut into small pieces
  • 100g Apple, cored, peeled and cut into small pieces (about 2 small apples)
  • 25g Natvia or 2tbsp. agave or honey
  • 100g Wholemeal flower
  • 1tsp. Baking powder
  • 2 Eggs
  • 1 and ½ tsp. Vanilla extract
  • 50g Cocoa powder
  • 30g Carob powder
  • 3tbsp. Rapeseed (or sunflower) oil
  • 25g Raw cacao nibs or dark chocolate cut into tiny pieces
  • 2tbsp. Milk (I used unsweetened soy milk)
  • 1/4tsp. Salt
  1. Pre-heat your oven to 180oC or 160oC fan
  2. Cook your beetroot and apple in a microwave on high for 10 minutes, till tender then allow to cool
  3. Drain any excess water and blend the beetroot and apple into a smooth paste along with the vanilla, and salt
  4. Ensure your mixture is cool and then add your eggs and oil, as well as whatever you’re using to add sweetness (I used natvia)
  5. Sieve then fold the flour, baking powder, carob powder and cocoa into your liquid mixture and mix thoroughly along with the milk Beetroot brownies (2)
  6. Fold in your cacao nibs or chocolate chips
  7. Pour into a 18cm x 18cm tray lined with grease-proof paper
  8. Bake for 20-25 minutes until a thin crust forms on the top
  9. If you can resist temptation allow the brownies to cool and slice into 9 equal piecesBeetroot brownies (1)

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