These are my version of a lower-fat lower-cost higher-fibre brownie.
Prep: 15 mins | Cook: 30 mins | Makes: 15 – 20 brownies
400g cooked vac-pac beetroot (3-4 medium beets), roughly chopped
(reserve the juice from the vac-pac)
100g buttery margarine
200g plain chocolate (55% cocoa), broken into pieces
1 tsp vanilla extract
1 tsp instant coffee powder
250g caster sugar
Approx 70g mayonnaise
100g plain flour
25g cocoa powder
For the icing (optional):
100g icing sugar
1 tsp vanilla extract
1 tbsp beetroot juice
- 1 – Heat oven to 180C/160C fan/gas 4.
Line a 20 x 30cm traybake tin.
Put the chocolate and marg into the plastic bowl of a food processor and microwave in 30 sec blasts until melted. Stir in the vanilla extract, coffee powder and beetroot.
Whizz the food processor until the mixture is smooth – about 1 minute (it’ll still look grainy).
- Put the sugar into a large bowl. Then with the scales set at zero, weight 1 egg into it. Put in this same weight of mayo, and the other egg. Beat using an electric whisk until thick, pale and foamy – about 2 mins.
- Spoon the beetroot mixture into the bowl. It won’t look good – like a dark pink goo – but stay with it. Then fold it into the egg mixutre using a large metal spoon.
Sift in the flour and cocoa powder, then gently fold in to make a smooth batter. Don’t over-mix.
- Pour into the lined tin and bake for 25 – 30 mins or until risen all over, with just the slight quiver under the centre of the crust when you nudge the pan.
Cool completely in the tin.
- Make the icing: beat the icing sugar, vanilla extract and beetroot juice together. Make a cone from baking paper and pipe stripes or random drizzles onto the brownies. When the icing’s hardened, cut into squares.
- Any kind of mayo works fine. The original recipe called for 3 eggs. I substituted 1 egg with light mayo.
- I used half wholemeal, half regular plain flour.
- If you don’t have instant coffee powder, use coffee granules dissolved in 1 tsp hot water.
- This is based on a recipe from Good Food magazine, September 2010
- Nutrition per serving (for original recipe, with ordinary butter):
255 kcalories, 13g fat, 7g saturates, 24g sugar