- 250 g dark chocolate (70% cocoa solids
- 100 g butter, plus extra for greasing the tin
- 250 g cooked beetroot, drained
- 3 eggs
- 1/2 cup brown sugar
- 150 g almonds
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Garnish: icing sugar (Optional)
- Preheat the oven at 400°F (200°C). Prepare an 18 inch square tin by greasing all over with butter. Line with a wide strip of baking paper, leaving 2 "tails" on either side to lift the brownies out of the tin.
- Break the chocolate into squares and put them into a heatproof bowl with butter. Set over a pan of barely simmering water and allow to melt gently, stirring to mix together.
- Puree the beetroot in a food processor, pausing to scrape down the sides as required. Add the melted chocolate mixtures and the eggs. Mix again until combined, scraping the sides if needed. Add the sugar, ground almonds, cocoa and baking powder and process for a smooth batter.
- Pour the batter into prepared backing tin and bake for 30-35 minutes, until the top is set and the brownie is starting to pull away from the sides of the tin (or when the toothpick comes out clean but sticky - will firm up on cooling).
- Remove from the oven and place on a cooling rack, allowing to cool in the tin.
- Take the brownies out of the tin and cut into 18 squares, dust the surface with icing sugar if desired.
Yields 18 1x1 inch brownie squares
Want more tips & receipes, speak with our Registered Dietitian!