
These moist brownies are perfect for afternoon tea.
Serves
12
Prep
15 minutes
Cook
15 minutes
Nutritional Information:
Each 60g serving contains (excludes serving suggestion)
- KCal
- 167
- Carbs
- 13.5g
- Fibre
- 1.9g
- Protein
- 5.9g
- Fat
-
9.7g
(Medium)
- Saturates
-
2.8g
(Medium)
- Sugars
-
9.0g
(Medium)
- Salt
-
0.22g
(Medium)
Ingredients
Ingredients
- 100g dark chocolate, broken into pieces
- 25g low-fat vegetable spread
- 250g cooked beetroot (in water)
- 1 tsp instant coffee granules dissolved in 1 tsp water
- 2 medium eggs, beaten
- half tsp vanilla extract
- 2 tbsp maple syrup
- 100g ground almonds
- 50g plain wholemeal flour
- 50g cocoa powder
- 10 tsp granulated artificial sweetener
- half tsp baking powder
Method
Method
Recipe tips
- You can make fruity brownies by adding 2 tbsp raisins, or try adding 2 tbsp of chopped walnuts or flaked almonds.
- Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions. Defrost for 2 hours in the fridge or in the microwave on a low/defrost setting.