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Better Chocolate Brownies

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!                                

Ingredients

Method    

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.