Ever since Philosophobia blogged about these brownies back in December I’ve been dying to make them, what with Christmas getting in the way with all it’s traditions and then the dreaded Weight Watchers I thought it was going to be ages until I could make them.
BUT THEN my wonderful friend Davey decided to have a birthday on the day he plays 5 a side football with my boyfriend. Meaning I had an excuse to bake where none of the deliciousness would go to waste. When I asked what his favourite cake was he said Christmas Cake, if only I’d known that two months ago but he also added any kind of chocolatey cake. Could a gluten-free cake containing vegetables to replace the majority of the fat be suitable for footballing men? Well the answer is a massive YES – they loved it. One friend stating that it was his favourite of all Roswen Cakes and another said it made grown men groan with satisfaction and Davey himself said “very very top top excellent birthday cake”. So there you have it, a healthy cake that men don’t even really notice is healthy.
I’m not an owner of a 27 x 20 x 5 tin, so I adapted the recipe to fit a 33 x 23 x 5 tin which made 30 squares of deliciously moist decadent brownies – for those of you on Weight Watchers that’s just 4 pro points per square.
275g light muscovado sugar (or golden caster sugar)
3 large eggs
heaped ¼ tsp salt
500g vac-packed ready to eat beetroot (not pickled) – diced
200g dark chocolate (min 67% cocoa solids) – broken into small pieces
120g ground almonds
88g cocoa powder
45g rice flour (or plain flour)
12g baking powder
1 tsp vanilla paste
100g mixed chopped nuts (optional)
Preheat your oven to 160°c / 325°f / gas mark 3 and line your tin with greaseproof paper.
Whisk together the sugar, eggs and salt until they have tripled in volume – roughly 5 minutes.
Place the diced beetroot in a pan and gentle heat – use a handblender to puree them and continue to heat them until they are piping hot. Remove them from the heat and add the chocolate, give them a quick stir and cover.
Add the ground almonds, cocoa powder, rice flour, baking powder & vanilla paste to the egg mixture and beat until well combined.
Uncover the beetrooty chocolate, stir until all the chocolate is melted and add to the rest of the mixture and fold in throughly.
Pour it into your prepared tin, smooth over with a palette knife or back of a spoon and then sprinkle your chopped nuts over evenly.
Bake in the oven for 35 minutes.
Allow them to cool in the tin for at least 20 minutes before removing and slicing. You may find it easier to slice once they are fully cooled.
My brother Andrew and his lovely wife Alison who for Christmas got me the lovely chopping board and the cake tins.
And my boyfriend who got me the most awesome camera in the world, that does weird and wonderful and exciting things that make my pictures look much nicer.
Thank You. Thank You and Thank You.