These delicious brownies are dark, moist, deeply chocolaty and also happen to be gluten and dairy free and yet they also sneak in some healthy beetroot into your diet. Beetroots are a good source of antioxidants and full of nutrients, including magnesium, sodium, potassium as well as vitamin C. They give a deep rich color to the brownies and keep them really moist. The antioxidants can also protect your body from aging (and apparently wrinkles too) caused by free radicals and dark chocolate also contains a large number of antioxidants - apparently nearly 8 times the number found in strawberries!
You’d never know indulging in these glorious fudgy treats that they could be just so healthy - but with no added butter they are also low in saturated fat as well .. hence their name - not so naughty wicked brownies!
400g peeled grated & drained cooked beetroot
3 medium eggs
230g golden caster sugar
50g rice flour
2 tsp baking powder
75g cocoa powder
100g ground almonds
200g dark chocolate (70% cocoa solids) melted
½ tsp sea salt
1 tbs sunflower oil to grease tin
icing sugar to dust
1 Preheat the oven to 175 Gas 4.
2 Grease a tin 24 cm X 30cm
3 Place the beetroot and eggs into a food processor and whisk for about 3 minutes.
4 Add the sugar and continue to beat for another minute
5 Sift in the rice flour, baking powder and cocoa powder and continue to whisk.
6 Add the ground almonds and continue to whisk gently whilst pouring in the melted chocolate and add the sea salt.
7 Transfer the mixture in the greased tin and pop straight into the preheated oven for 30 - 35 minutes. Check early - you don’t want to over do them! The mixture will not set as hard as a sponge cake. You want it to be slightly undercooked to get that fudgy brownie texture. It will set further as it cools.
8 Once it is set slice into square and dust with icing sugar.