Rich & Guiltless Beetroot Brownies Recipe

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Rich & Guiltless Beetroot Brownies
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Ingredients
9
Count
Nutrition
377
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. Carefully wash beetroot under a cold tap. Do not scrub them – simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will ‘bleed’ while cooking.
  2. Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
  3. Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
  4. Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8”x8” square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
  5. Mix together the butter and sugar and beat until the mixture is light and fluffy.
  6. Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
  7. Beat in the puréed beetroot mixture.
  8. Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
  9. Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
  10. Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
  11. Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
  12. Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.99 Kcal (1578 kJ)
Calories from fat 170.2 Kcal
% Daily Value*
Total Fat 18.91g 29%
Cholesterol 101.78mg 34%
Sodium 310.64mg 13%
Potassium 312.9mg 7%
Total Carbs 47.98g 16%
Sugars 39.01g 156%
Dietary Fiber 2.2g 9%
Protein 4.82g 10%
Vitamin C 2.5mg 4%
Vitamin A 0.2mg 6%
Iron 41mg 228%
Calcium 82.9mg 8%
Amount Per 100 g
Calories 225.44 Kcal (944 kJ)
Calories from fat 101.78 Kcal
% Daily Value*
Total Fat 11.31g 29%
Cholesterol 60.86mg 34%
Sodium 185.77mg 13%
Potassium 187.12mg 7%
Total Carbs 28.69g 16%
Sugars 23.33g 156%
Dietary Fiber 1.32g 9%
Protein 2.88g 10%
Vitamin C 1.5mg 4%
Vitamin A 0.1mg 6%
Iron 24.5mg 228%
Calcium 49.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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