Not only are these some of the healthiest brownies around, they’re also delicious,
with the cooked beetroot giving them a jelly-like texture. Compared to your standard brownies, these have only 65 per cent of the calories, 40 per cent of the cholesterol, less than a third of the carbs, more than double the fibre and less than a third of the sugars. A commercial brownie square has 6 extra teaspoons of sugar, too!
- 1 cup (150 g) chopped dark chocolate (70% cacao)
- 50 g (13⁄4 oz) butter, or 50 ml (13⁄4 fl oz) coconut oil
- 50 ml (13⁄4 fl oz) extra virgin olive oil or coconut oil
- 3 eggs
- 1⁄2 cup (50 g) walnuts, coarsely chopped
- 1⁄2 cup (125 ml) maple syrup
- 3 tablespoons unsweetened cocoa powder, plus extra for dusting
- 250 g (9 oz) cooked beetroot, coarsely grated
- 3⁄4 cup (100 g) finely grated zucchini (courgette)
- 2 cups (230 g) LSA (ground linseed, sunflower seed and almond mix) 2 teaspoons baking powder
- 2 teaspoons natural vanilla extract a large pinch of sea salt
Preheat the oven to 170°C (325°F). Line a 30 × 20 cm (12 × 8 inch) baking tin with baking paper.
Place 2⁄3 cup (100 g) of the chocolate in a large microwave-safe bowl. Add the butter and olive oil.
Microwave in 30-second increments until the ingredients have melted, stirring with a metal spoon in between. Allow to cool slightly.
Whisk in the eggs, then stir in the remaining ingredients until well combined.
Pour the mixture into the baking tin and bake for 20–25 minutes, or until a skewer comes out with a few moist crumbs attached.
Set aside on a rack to cool, before cutting into 15 pieces. Dust with extra cocoa powder to serve.