Thanks to diabetes.co.uk you can have your cake and eat it, as it has a healthy twist!
350g beetroot, ready cooked, vacuum packed in its own juice (not in vinegar)
75g butter, plus extra for the tin
150g bar plain chocolate (70% cocoa)
2 tsp. vanilla extract
175g Stevia or your preferred sweetener
50g plain flour
50g almond flour
20g cocoa powder
Preheat the oven to 180°c or Gas Mark 4.
Chop the beetroot roughly and place in a big bowl.
Lightly butter and line a small roasting tin with baking parchment.
Chop up the plain chocolate and cube the butter.
Place the cooked beetroot in a sieve to remove excess liquid.
Then whizz the beetroot in a blender with the butter, chocolate and vanilla extract until it is a silken consistency.
Place the Stevia and eggs into a big bowl and beat with an electric whisk until for 3 minutes.
Put the beetroot mixture in a bowl and fold in the whisked eggs with a metal spoon. Then
fold in the plain flour, the almond flour and cocoa powder.
Pour the batter into the prepared roasting tin and bake for 25 minutes.
Cut into squares once the brownies have cooled totally.
Nutritional Value (per serving):
Total fat 26g
Saturated Fat 4.2g