Chocolate brownies
Nutrition Facts
each servingIngredients
all 12 types- 100g dark chocolate, broken into pieces
- 25g low-fat vegetable spread
- 250g cooked beetroot (in water)
- 1 tsp instant coffee granules dissolved in 1 tsp water
- 2 medium eggs, beaten
- half tsp vanilla extract
- 2 tbsp maple syrup
- 100g ground almonds
- 50g plain wholemeal flour
- 50g cocoa powder
- 10 tsp granulated artificial sweetener
- half tsp baking powder
Directions
6 steps in totalHeat the oven to 180°C/gas 4. Grease a 20 x 20cm baking tin and line with greaseproof paper.
Melt the chocolate and low-fat spread in a bowl, set over a pan ofsimmering water or in the microwave, stirring often. Leave to cool alittle.
Pat away any excess liquid from the beetroot with kitchen paper.Place in a liquidiser with the dissolved coffee, eggs, vanilla extract andmaple syrup. Blend until puréed.
Add the ground almonds, flour, cocoa powder, sweetener and baking powder and blend until well combined.
Spoon the mixture into the prepared tin and smooth over the top witha spoon. Bake in the oven for 15-20 minutes or until the top is firmand a skewer inserted into the middle of the brownie comes out withsticky crumbs attached, but isn't liquid.
Leave to cool for 15 minutes, cut into squares or rectangles and serve.
