Luscious Chocolate Brownies
These lovely moist brownies with a delicious twist make a perfect end to a meal.
Serves: 12
Preparation time: 10 minutes
Cooking time: 20 minutes
Per Serving:
Fat 11g (of which saturates 2.5g)
Cals 170
Carbs 18g (of which sugars 7g)
Ingredients:
1 tsp instant coffee granules
100g dark chocolate broken in pieces
25g low-fat margarine spread
250g cooked beetroot (not in vinegar)
2 eggs beaten
½ tsp vanilla extract
2 tbsp maple syrup
100g ground almonds
50g plain flour
50g cocoa powder
10 tbsp granular Canderel
½ tsp baking powder
Method:
Heat the oven to 180C/gas 4. Grease a 20x20cm baking tin and line with greaseproof paper.
Pour 1 tsp boiling water over the coffee and stir until dissolved. Melt the chocolate and low-fat margarine in a bowl set over a pan of simmering water or in the microwave, stirring often. Leave to cool a little.
Pat away any excess liquid from the beetroot with kitchen paper. Place in a liquidiser with the coffee liquid, eggs, vanilla extract and maple syrup.
Blend until pureed. Add the almonds, flour, cocoa powder, sweetner and baking powder and blend until well combined.
Spoon the mixture into the prepared tin and smooth over the top with a spoon. Bake in the oven for 15-20 minutes or until the top is firm and a skewer inserted into the middle of the brownie comes out with sticky crumbs attached, but isn’t liquid.
Leave to cool for 15 minutes and serve warm with half-fat crème fraiche mixed with vanilla.
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