Chocolate & beetroot brownies

Chocolate & beetroot brownies

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

By , 21 September 2015
Chocolate & beetroot brownies
  • Ready in: 70 mins
  • Serves: 25
  • Price: 18p per serving
Nutritional Info
Each 51g serving contains
  • Energy 779KJ 186KCAL
    9%
  • Fat high
    9.8g
    14%
  • Saturates high
    5.7g
    29%
  • Sugars high
    15.3g
    17%
  • Salt med
    0.2g
    4%
of your reference intake.
Typical energy values per 100g: 1527kJ/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.