Helen our Operations Manager makes these delicious low carb brownies, we all love them!
Ingredients:
250g butter (salted), cut into cubes
200g dark chocolate (about 80% cocoa solids), broken into pieces
3 medium eggs
A pinch of salt
150g Ultrafine FiberFlour
1.5 tsp baking powder
250g beetroot, grated (the packets of cooked beetroot are fine, as long as they are not pickled)
200g Fiber Sugar
Method: Number of Servings 16 / Prep Time 20 Minutes – Cook Time 30 Minutes
1. Grease a shallow baking tin, approximately 20 to 25cm square, and line the base with baking parchment. Heat the oven to 180C/gas mark 4.
2. Put the butter and chocolate in a microwavable bowl. Microwave in short bursts until the chocolate and butter melt.
3. Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.
4. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough. If the mixture is a little stiff, add in a splash of milk.
5. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for approx. 25 to 30 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it.
6. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.
7. They also improve by freezing, they become more moist.
Nutritional Information Per Serving (using fibre flour):
