Description
These better for you brownies are rich, super fudgy, chock full of chocolate with hidden vegetables inside!
Ingredients
Scale
- 85 grams good quality dark chocolate
- ½ cup (125 grams) butter
- 1⅓ cup (315 grams) CSR Rapadura Sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt flakes (or pinch of salt)
- ⅔ cup (100 grams) wholemeal spelt flour
- 1/3 cup cacao powder
- 1/2 cup cooked beetroot, finely grated (optional)
- 1/2 cup (100 grams) mashed sweet potato (optional)
- 1/2 cup (80 grams) good quality dark chocolate, chopped
Instructions
- Preheat oven to 175 C (350 F) and 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 minutes.
- Add the sugar, eggs and vanilla to the melted chocolate and whisk to combine.
- Add the salt, plain 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 minutes or until set. Allow to cool in the tin. Cut into 16.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American