RECIPE: Chocolate & beetroot brownies

31 May

Chocolate and beetroot browniesThese are my version of a lower-fat lower-cost higher-fibre brownie.

Prep: 15 mins   |  Cook: 30 mins  |   Makes: 15 – 20 brownies


Ingredients

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
pinch salt
2 eggs
Approx 70g mayonnaise
100g plain flour
25g cocoa powder

For the icing (optional):
100g icing sugar
1 tsp vanilla extract
1 tbsp beetroot juice

Method

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chocolate and beetroot browniesNotes:

  • 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
    www.bbcgoodfood.com/recipes/749700/beetroot-brownies 
  • Nutrition per serving (for original recipe, with ordinary butter):
    255 kcalories, 13g fat, 7g saturates, 24g sugar
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One Response to “RECIPE: Chocolate & beetroot brownies”

Trackbacks/Pingbacks

  1. 31 May 2014 | A year and a day - 31 May 2014

    […] Sooze: ‘Cracked it: the perfect ‘healthy’ chocolate & beetroot brownies.’ […]

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