Chocolate & beetroot brownies

Chocolate & beetroot brownies

Grated beetroot adds a lovely moistness to these dairy-free brownies

By , 21 September 2015

(6 votes)

Chocolate & beetroot brownies
  • 1 Hour 10 Mins

  • Serves: 25

  • Price: 18p per serving

Nutritional Info
Each 51g serving contains
  • Energy

    778KJ

    186KCAL

    9%
  • Fat

    9.8g

    high

    14%
  • Saturates

    5.7g

    high

    29%
  • Sugars

    15.3g

    high

    17%
  • Salt

    0.20g

    med

    3%
of your reference intake.
Typical energy values per 100g: 1526kJ/365kcal.
Ingredients
  • 200g Asda Dark Chocolate
  • 200g Pure Dairy Free Soya Spread
  • 3 free-range eggs
  • 1 tsp vanilla extract
  • 275g caster sugar
  • 200g self-raising flour
  • 200g fresh raw beetroot (peeled weight), grated
Method
  • Break the chocolate into pieces. Put into a large bowl with the soya spread and stand it above a pan of simmering water, making sure the base of the bowl doesn't touch the water. Leave to melt, stirring constantly. Allow to cool slightly.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. In a bowl, beat together the eggs, vanilla extract and sugar. Whisk in the chocolate mixture, then gently fold in the flour and beetroot.

  • Spoon the mixture into a 20cm square roasting tin and bake for 40-45 minutes. Cool in the tin for 5 minutes, remove, then finish cooling on a wire rack. Cut into squares and serve.

  • TIP – To make standard brownies, swap the soya spread for butter.