Dark, rich and divinely moist, this chocolate brownie recipe is healthy too!
You are probably wondering just how a chocolate brownie recipe could be healthy- given that brownies are synonymous with all that is unhealthy, and loaded with the wrong kind of fat and far too much sugar.
This brownie recipe gets its healthy credentials from the fact it’s wheat-free, uses coconut oil and contains, wait for it.. beetroot or beets, depending which side of the pond you are from!
Now I personally dislike the vegetable, but when I tasted this brownie recipe, not a hint of beet flavour was apparent. What the beets appear to do, is to magnify the rich, moist chocolaty flavour of the cocoa, and I have to say- they are the most delicious brownies, I’ve tasted yet!
Rich, moist and Healthy Chocolate Brownie Recipe
What you need
- 250g/9 oz of (70% cocoa solids minimum) dark chocolate
- 200g/7 oz of coconut oil
- 250g/9 oz of cooked beetroot
- 200g/7 oz of caster/ confectioner’s sugar
- pea-size amount of vanilla pod
- 100g/4 oz of ground almonds
- 50g/2 oz of cocoa powder
- 50g/ 2 oz of rice or coconut flour
- 1 tsp of baking powder
- 3 eggs
- 1 tbsp of Grand Marnier (optional)
What to do
Preheat the oven to 180C/Gas Mark 4/ 350F and line a 28x18cm/ 11 x 7 inch baking tin with baking paper.
Break the chocolate into squares and don’t eat one- tempting- but don’t. Place the squares with the coconut oil into a bain-marie and warm through slowly until both have melted. Take the pan off the heat and add the Grand Marnier if you’re using it. Next blend the cooked beets/ beetroot in your food processor until it becomes puréed; then add the eggs one at a time, followed by the sugar and vanilla and blend together until silky smooth.
Grab a large bowl and mix both the chocolate mixture and the beet mixture together. Into a smaller bowl, add the sifted cocoa powder, rice flour and baking powder and then stir in the ground almonds. Mix these dry ingredients together well, before folding them carefully into the large bowl of wet ingredients.
Now place the mixture evenly into your baking tin and place in the oven for around 30 minutes until just firm to touch. You don’t want to overcook these brownies. When you test the interior with a skewer or knife, it should come out a little sticky. Allow it to cool in the tin, before cutting into squares and lifting them gently out.
Bonne Appétit x
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About the Author (Author Profile)
Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca’s days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.