This healthy recipe of chocolate brownies is delicious despite its low-fat content. It is high in anti-oxidants such as cacao and flavonoids.
Ingredients
100 gm
Dark chocolate
(broken into pieces)
25 gm
Margarine, non-hydrogenated
(low-fat)
250 gm
Beets, boiled, drained
(in water)
1 tsp
Ground coffee
(dissolved in 1 teaspoon water)
2 large
Egg
(beaten)
1/2 tsp
Vanilla extract, pure
2 tbsp
Maple syrup
100 gm
Almonds, raw
(ground)
50 gm
All-purpose white flour
50 gm
Cocoa powder, unsweetened
5 packet
Monk Fruit in The Raw Natural Sweetener
(granulated)
1/2 tsp
Baking powder
Instructions
Heat the oven to 180°C/gas 4. Grease a 20 x 20cm baking tin and line with greaseproof paper.
Melt the chocolate and low-fat spread 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 liquidizer with the dissolved coffee, eggs, vanilla extract and maple syrup. Blend until puréed.
Add the ground almonds, flour, cocoa powder, sweetener, 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, cut into squares or rectangles and serve.
