Healthy Chocolate Brownies
Healthy eating doesn’t mean missing out on the occasional chocolate treat. This delicious chocolate brownie recipe has been adapted from the Fast 800 diet and uses our very own baking milk chocolate chips.
Boasting no added refined sugar, this chocolate brownie has two secret weapons of deliciousness: beetroot and dates. Undetectable when pulverised in a food processor or Thermomix, it’s the perfect nut free and dairy free treat your child can bring to school when it’s their birthday.
You could also freeze single portions as quick and healthy treats for yourself, whenever you need a pick-me-up and cup of tea in the afternoon.
Health benefits of beetroot
Beetroot is full of antioxidants and nutrients that help support heart health. A great source of dietary fibre, and a good source of vitamin C, iron, folate and magnesium, beetroot is also a unique source of betacyanin, an antioxidant important for a healthy heart.
Health benefits of cocoa powder
Cocoa is low in calories and high in fibre, containing up to 2g of fibre in a tablespoon.
Cocoa contains essential minerals such as iron, manganese, magnesium and zinc. One tablespoon of cocoa contains 3-9% of the daily recommended intake of these essential minerals.
Cocoa contains plant-based flavonoids. Flavonoids function as antioxidants, relaxing the muscles in blood vessels, improving blood flow and lowering blood pressure.
Cocoa powder can act as an antidepressant. It contains the neurotransmitter phenethylamine, which acts as a mood elevator and natural antidepressant.
Cocoa powder contains much less caffeine than a cup of coffee which means that you benefit from small amounts of caffeine without overdoing it.
Chocolate Beetroot Brownies
Serves 20
Ingredients
100g coconut oil, plus extra for greasing
275g cooked beetroot, drained and cut into chunks
3 large eggs
60g cocoa powder
100g pitted dates
100g wholemeal self-raising flour
1 tsp ground cinnamon
1 tsp bicarbonate of soda
75g Ditters Baking Milk Chocolate Chips
Method
Preheat the oven to 200C (Fan 180C). Grease and line the base and sides of a 20cm square cake tin with non-stick baking paper.
Place the beetroot, eggs, cocoa powder, dates and coconut oil in a food processor and blend until thoroughly combined.
Add the flour, cinnamon, a pinch of sea salt and the bicarbonate of soda and combine well. If needed, add an extra tablespoon of water to loosen the mixture. Stir in the chocolate, then spoon into the prepared tin, spreading to the sides. Bake for approx. 20 minutes, or until risen and just firm to the touch.
Cool in the tin for 10 minutes, then turn out and cut into squares to serve.
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Ditters is a family-owned, South Australian food business in Adelaide. Famous for finest quality nuts, gourmet fruit and nut cakes, glacé fruit, dried fruit, chocolate and gift hampers.