I have on so many occasions tried to recreate a healthy chocolate brownie that is sweet moist and rich in chocolate and on so many occasions I’ve failed miserably. The plus side of writing a food blog is that I get to be the tester girl that tries out the recipes – tough life I know but I’m also my own biggest critic when it comes to perfecting the taste so my go to proof once I think I’ve nailed the recipe is always my kids – they tend to have a custom in built ability to detect anything that resembles a vegetable and then there’s the way in which they equate sweetness with taste – so I know I’m onto a winner if they love them and this is one recipe which I’m pleased to say passed, they’re also not scared to be honest and I’ve lost count of the times they’ve screwed their faces up so I reckon you’re going to love these as much as they do.
For anyone that doesn’t like beetroot – you won’t be able to detect it in these
(unless you get the ready cooked beetroot that contains vinegar) but adding beetroot to cake and brownies is a great way to get into your diet – because cooked juiced or eaten raw – beetroot really is the superfood that just keeps on giving.
We need higher immunity levels to help us ward off illnesses and fight infections and beetroot has amazing antioxidant properties plus research even suggests that eating beetroot during pregnancy can help in reducing pain and swelling in the joints.
I’m also using dates and prunes in this recipe today – now you may or may not be aware of the benefits of dates in pregnancy and whilst it’s not conclusive – some ladies I’ve spoken to swear by them.
There was actually a study carried out which looked at the effects of dates on labour and delivery outcomes with the suggestion that eating dates during the later stages of pregnancy led to a reduction in the time spent in labour and to an easier birth. So, it’s definitely worth considering the next time you turn your nose up at dates. They’re also packed full of antioxidants and are a great source of fibre.
Plus – my favourite ingredient – DARK CHOCOLATE.
Benefits of dark chocolate
I tend to use chocolate that has 80% cocoa in it as there’s less sugar than in normal milk chocolate and it’s richer which makes for perfect brownies.
You’ll see that the recipes calls for 75g and most of the bars that you buy in the shops are 100g and I always just chop up the entire bar, to allow for sneaky eating during the chopping process – It’s also a great source of magnesium as well iron, zinc, potassium, and selenium which are all essential minerals needed during pregnancy.
It may however trigger heart burn so take it easy if you are prone to getting heart burn – especially late at night. Also just be aware that it does have small levels of caffeine in it too so if you’ve hit your daily cup of joe quota just be aware of how much caffeine you’re getting.
- 100 grams of Coconut oil
- 280 gram of ready cooked beetroot
- 3 large eggs
- 60 g cocoa powder
- 50 g dates – make sure they’re pitted trust me your teeth and your blender blades will thank you for double checking
- 50 grams of prunes – again make sure they’re pitted
- 100 g wholemeal self raising flour
- 75 g of dark chocolate
- Some bicarbonate of soda a pinch of salt and a little mixed spice too which compliments the dried fruit
- I use a large food processor to blend everything together and it’s the most used kitchen utensil I own but if you don’t have one you can use a stick blender and if you don’t have stick blender definitely add to your Christmas list as it’ll save you a ton of time and energy.
- Blend together the the beetroot, eggs, dates, prunes and cocoa powder to form a smooth ish blend, but if you want a smoother paste just blend for a little bit longer.
- Next add your flour and blend until completely combined; if it’s too stiff you can add a tablespoon of milk or water to the mix.
- Next you’re going to add your chopped chocolate, now I said earlier I always just chop up the entire bar and thats because I can’t help myself when cooking – plus if the kids are around I loose half of it before I’ve even added it to the mix.
- Pour into your ready prepared tin and cook in the oven for about 20 minutes – it should be firm to touch on top. Cool for about 15 minutes before turning out.