• 250g pack of cooked beetroot (3-4 medium beets)
  • 110ml Flora cuisine
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g unrefined golden caster sugar
  • 3 eggs
  • 100g plain flour
  • 25g cocoa powder

With almost half the fat of normal chocolate brownies, these are a much less guilty pleasure, they still have that intense chocolate hit that you need every now and then!

Method

  1. Heat oven to 180C/160C fan/gas 4.
  2. Spray a little oil into a 20 x 30cm traybake or small roasting tin and line with baking paper.
  3. Break the chocolate into a bowl and melt over a pan of boiling water.
  4. Put the beetroot, Flora Cuisine, vanilla and melted chocolate into a food processor and whizz until the mix is as smooth as you can get it.
  5. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy (should take 3-4 mins).
  6. Spoon the beetroot mix into the bowl, then use a large metal spoon to fold it into the whisked eggs.
  7. Try to conserve as much air in the mixture as you can then Sift in the flour and cocoa powder and gently fold it all together to make a smooth batter.
  8. Pour into the prepared tin and bake for 25 mins or until risen all over.
  9. It’s ready when you can see the merest quiver under the centre of the crust when you shake the pan.
  10. Cool completely in the tin, then cut into squares & enyoy!