Recipes
Chocolate & beetroot brownies
Grated beetroot adds a lovely moistness to these dairy-free brownies
Grated beetroot adds a lovely moistness to these dairy-free brownies
(22 votes)
Cook: 1 Hour 10 Mins
Serves: 25
Price: 18p per serving
Nutritional Information
Each 51g serving contains
Energy
778kj
186kcal
778kj
186kcal
9%
Fat
9.8g
9.8g
High
14%
14%
Saturates
5.7g
5.7g
High
29%
29%
Sugars
15.3g
15.3g
High
17%
17%
Salt
0.20g
0.20g
Med
3%
3%
of your reference intake.
Typical energy values per 100g:
1526kj/365kcal
Typical energy values per 100g:
1526kj/365kcal
Ingredients
200g Asda Dark Chocolate
200g Pure Dairy Free Soya Spread
3 free-range eggs
1 tsp vanilla extract
275g caster sugar
200g self-raising flour
200g fresh raw beetroot (peeled weight), grated
Method
1
Break the chocolate into pieces. Put into a large bowl with the soya spread and stand it above a pan of simmering water, making sure the base of the bowl doesn't touch the water. Leave to melt, stirring constantly. Allow to cool slightly.
2
Pre-heat the oven to 180C/160C Fan/Gas 4. In a bowl, beat together the eggs, vanilla extract and sugar. Whisk in the chocolate mixture, then gently fold in the flour and beetroot.
3
Spoon the mixture into a 20cm square roasting tin and bake for 40-45 minutes. Cool in the tin for 5 minutes, remove, then finish cooling on a wire rack. Cut into squares and serve.
4
TIP – To make standard brownies, swap the soya spread for butter.