This healthy recipe of chocolate brownies is delicious despite its low fat content. It is high in anti-oxidants such as cacao and flavonoids. As a result, these chocolate brownies will help to maintain a healthy immune system to fight off diseases. Therefore, I invite you to check out this healthy recipe and try it for your loved ones.
- 100 g dark chocolate, broken into pieces
- 25 g low-fat margarine spread
- 250 g cooked beetroot (in water)
- 1 teaspoon instant coffee granules dissolved in 1 teaspoon water
- 2 eggs beaten
- Half teaspoon vanilla extract
- 2 tablespoons maple syrup
- 100 g ground almonds
- 50 g plain flour
- 50 g cocoa powder
- 10 tablespoons granulated artificial sweetener
- Half teaspoon baking powder
- 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.
|Per 100 g|
|of which sugars (g)||15|
|Of which saturates (g)||6.4|