Photo: Ella Olsson
Better beetroot brownies
12 ingredients
15 min
Serves 12
openrecipes
Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake - swap butter for rapeseed oil to lower the saturated fat too
Estimated Nutrition (whole recipe, rough)
775
Calories
21g
Protein
18g
Fat
126g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Beetroot | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g whole raw beetroot , washed
- 100ml rapeseed oil
- 250g good-quality dark chocolate (70% cocoa, dairy-free if you want, chopped)
- 3 large eggs
- 200g golden caster sugar
- 2 tsp vanilla extract
- 140g plain flour
- 75g cocoa powder
- 1 tsp baking powder
- 50g walnut pieces , roughly chopped
- 100g icing sugar
- 1 tbsp beetroot juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes