Ingredients
- 1 tsp instant coffee granules
- 100g dark chocolate broken in pieces
- 25g low-fat margarine spread
- 250g cooked beetroot (not in vinegar)
- 2 eggs beaten
- ½ tsp vanilla extract
- 2 tbsp maple syrup
- 100g ground almonds
- 50g plain flour
- 50g cocoa powder
- 10 tbsp granular Canderel
- ½ tsp baking powder
These lovely moist brownies with a delicious twist make a perfect end to a meal with some low-fat crème fraiche mixed together with Canderel Vanilla
Serves: 12
Preparation time: 10 minutes
Cooking time: 20 minutes
Per Serving:
Fat: 11g (of which saturates 2.5g)
Cals: 170
Carbs: 18g (of which sugars 7g)
Method:
- Heat the oven to 180C/gas 4. Grease a 20x20cm baking tin and line with greaseproof paper.
- Pour 1 tsp boiling water over the coffee and stir until dissolved. Melt the chocolate and low-fat margarine 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 liquidiser with the coffee liquid, eggs, vanilla extract and maple syrup. Blend until pureed.
- Add the almonds, flour, cocoa powder, Canderel 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 and serve warm with half-fat crème fraiche mixed with Canderel Vanilla.
Recipe: Emma Lewis
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