Chocolate & beetroot brownies
- 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
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.