I love a chocolate brownie, who doesn’t? But they so often just don’t agree with me. Due to having Crohns diease I have to e wheat free and I can’t tolerate too much fat. For ages I have been meaning to play around with making a lighter, healthier, wheat free version of a brownie. Finally, one Friday night, after teaching Pilates and doing ballet, I had the moment I needed. That chocolately, cakey craving.
Now I like beetroot, but only in small quantities. This is definitely a good way to use beetroot if you grow your own or get a glut given to you. In fact it may be the best way to cook with beetroot 😉 It really is surprisingly nice. I may even have to grow beetroot next year just to make it again.
Any other good beetroot recipes, please do share.
- 500g beetroot
- 100g dark chocolate
- 100g unsalted butter
- 2 eggs
- 200g sugar
- 100g flour
- 50g cocoa
- Cook the beetroot by boiling for 10-15 minutes until you can stick a knife in and it is soft. Leave it to cool and then peel with gloves on! A messy job.
- Place the beetroot in a food processor and blit, then place in a sieve and press out any excess fluid, or you will get soggy brownies!
- Melt the butter and chocolate, I used the microwave, heating for 30 seconds at a time and stirring until it was melted.
- Now mix the beetroot and chocolate mix together.
- Beat the eggs and sugar together separately and then add these to the chocolate mix.
- Finally fold the flour and cocoa into the mixture.
- Pour into a greased, lined tray.
- Bake at Gas Mark 4 for 30 minutes