Chocolate & orange beetroot brownies
Calorie controlled cooking spray
200 g, soft pitted
Unsweetened Orange Juice
100 g, cooked, chopped
2 teaspoon(s), level
50 g, melted
Egg, whole, raw
3 medium, raw, beaten
Plain White Flour
2 tablespoon(s), level
1 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square tin with the cooking spray and line with baking paper.
- Put the dates into a pan with the orange juice. Bring to a gentle simmer and cook, covered, for 5 minutes. Pour into a food processor with the cooked beetroot and vanillaextract, and whizz to a smooth purée. Pour into a bowl, add the melted chocolate and mix well.
- Stir the eggs into the mixture, then sieve the flour, cocoa and baking powder into the bowl and gently fold through. Pour into the lined tin and cook for 30 minutes until risen and a skewer inserted into the brownie comes out clean. Leave to cool in the tin then cut into 9 squares.