These sugar-free and no-flour chocolate beetroot brownies are sweet and juicy and healthy.
It’s no secret that I love, love, love beetroot. And who doesn’t love, love, love chocolate? These beetroot brownies are incredible.
Amazing. I’ve tested so many sugar-free recipes for beetroot brownies, and have eventually perfected my own, which is a super-easy, and beautifully-tasty one.
But my goodness, there are some horrible recipes out there. One tasted grimly of melted butter and was all squelchy and miserable. This recipe is rich and juicy and really doesn’t add anything bad (unless you think dark chocolate is bad, in which case you have got all your priorities in life wrong).
The beetroots add the sweetness that you need for this to feel indulgent and pudding-y, and they also add a good juicy bite too. They are the best thing about this brownie, and given it has so much dark chocolate in it, that’s saying something.
Anyway, make these brownies and you’ll have lovely healthy afternoon snacks for the week. How wonderful.
- 300g dark chocolate
- 250g beetroot
- 4 eggs
- 2 tbsp cocoa powder
- A drop of olive oil, for greasing
- Heat the oven to 180 degrees/gas 4 and grease cupcake moulds with olive oil.
- Melt the chocolate in a microwave until it is easy to stir. Set aside to cool a little.
- Separate the eggs. Whip the yolks with a fork until well-mixed. Whisk the whites until they form stiff peaks.
- Scrub the beetroot skins, then grate them on the large side of your cheese grater. Add them to the yolks and mix well. Then add the cocoa powder, and then the melted chocolate. Stir together.
- Gradually and gently combine the egg white. You do not need to mix this furiously, but fold in so that the mixture is really airy.
- Spoon the mixture into the cupcake cases, and bake for half an hour in the oven. The brownies should feel dense but not dry. They are gorgeous hot, or cold.