Better-for-You Brownie
Prep: 15 mins
Cook: 20 mins
Servings: 16
Feel a little less guilt during your chocolate fix with this Better-for-You Brownie. Hiding veggies in tasty treats is somewhat of a specialty of My Lovely Little Lunch Box and this recipe is no exception. This brownie includes both sweet and potato and beetroot plus some Rapadura sugar to make it an unrefined treat.
Ingredients
- 85g good quality dark chocolate
- ½ cup (125g) butter
- 1⅓ cup (315g) CSR Rapadura Sugar
- 2 eggs
- 1 tbsp vanilla extract
- ½ tsp sea salt flakes (or pinch of salt)
- ⅔ cup (100g) wholemeal spelt flour
- ⅓ cup cacao powder
- ½ cup cooked beetroot, finely grated
- ½ cup (100g) mashed sweet potato
- ½ cup (80g) good quality dark chocolate, chopped
Method
- Preheat oven to 175°C fan-forced. Line a 20 cm x 20 cm square tin with baking paper. Grease the baking paper with a little butter. Set aside.
- Place chocolate and butter into a heat-proof bowl and place over a saucepan of simmering water. Do not let the bottom of the bowl touch the water. Stir the mixture until melted. Take off heat and allow to cool for 5 mins.
- Add the sugar, eggs and vanilla to the melted chocolate and whisk to combine.
- Add the salt, spelt flour, cacao and whisk to combine. Gently fold through the beetroot, sweet potato and chopped chocolate.
- Pour the batter into the prepared tin and bake for 20-25 mins or until set. Allow to cool in the tin. Cut into 16.