Chocolate and beetroot brownies

Nutrition of chocolate and beetroot brownies: 

Dark chocolate:
Research studies indicate that flavanols in dark chocolate keep cholesterol from accumulating in the blood vessels, and improve blood flow.

Beetroot:
Lowers blood pressure, is high in antioxidants, boosts immunity and helps to stimulate liver enzymes which clear the body of toxins.

Chocolate and beetroot brownies recipe:

Ingredients:

• 250g unsalted butter, cut into cubes
• 250g dark chocolate (about 70 per cent cocoa solids), broken into pieces
• 3 medium eggs
• 250g caster sugar
• A pinch of sea salt
• 150g self-raising flour (I use wholemeal, but white works well too)
• 250g beetroot, boiled until tender, cooled, peeled and grated

METHOD

How to make chocolate and beetroot brownies?

• Pre-heat oven 180°C/350°F/Gas Mark 4. 

• Melt the butter and the chocolate in a bowl over simmering water, ensuring that base of bowl does not come in contact with water. Or, microwave, stirring regularly. 

• Break eggs into a large bowl, add sugar & beat until lightly frothy and well combined

• Fold in flour, bicarb, salt and cocoa. Mix until well combined. Will be quite a thick consistency but is best mixed by hand & with a spatula.

• Add beetroot and stir.

• Scrape chocolate into bowl & mix. Will appear quite thick but continue stirring until a smooth texture is formed. Everything should now be well combined & no individual ingredients identifiable.

• Pour into lined baking tin & bake it. Brownie made need turning after first hour to ensure even cooking. Should be nice even bake on-top & a skewer mostly clean when removed.

These brownies are rich and velvety, but slightly lighter than a traditional brownie. If you wanted them a little fudgier I’d suggest substituting some or all the flour with ground almonds.