Beetroot Brownies

These are just as gooey as a conventional brownie. I swapped butter for olive oil spread, reducing the saturated fat content. The beetroot in this recipe can be prepared either by 1): boiling for approx. 20-30 minutes or until tender, cooling and peeling, 2): roasting for approx. 1-2hrs (depends on the size) or until tender, cooling and peeling or 3): peeling, cube them and microwaving with a splash of water for 10-12 minutes or until tender.

15 serves

Ingredients:

350g beetroot (weight before cooking)

200g dark chocolate, roughly chopped

250g olive oil spread

3 eggs

230g golden sugar

150g self-raising flour, sieved

20g cricket protein powder (optional)

1tsp. vanilla extract (optional)

Method:

1). Preheat the oven to 180C/Gas Mark 4. Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

2). Peel and roughly cube the beetroot. Place into a microwave proof bowl, add a slash of water and cover with cling film. Place in the microwave on high for 10-12 minutes or until tender.

3). Meanwhile put the olive oil spread and chocolate in a heatproof bowl. Then place the bowl into the oven for a few minutes until the chocolate and olive oil spread begin to melt, stirring occasionally. Alternatively, you can melt over a Bain Marie (a saucepan with simmering water and a bowl with the chocolate and spread placed over this – make sure the water does not touch the bottom of the bowl).

4). When the beetroot is cooked place into a sieve and squeeze out any excess water. Then either grate or place into a food processor and blitz into a coarse puree.

5). Whisk the eggs and sugar together in a large bowl until combined then add the melted chocolate and butter until the mixture is smooth (add vanilla extract here is using).

6). Sieve in the flour (optional cricket protein powder), and fold into the mixture. Then add the beetroot and gently mix.

7). Pour the mixture into the prepared tin and smooth the top. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.

8). Don't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

9). Dust with cacao powder and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 256

Fat (g): 14

Saturates (g): 5.3

Carbohydrates (g): 27

Sugars (g): 21

Protein (g): 4.8

The Sports Chef