My grandparents are supposed to be on low-sugar diets but I wanted to bake my granddad something for his birthday recently. It had to be something I could make fairly quickly and transport easily so I decided to make him a nicely-packaged box of chocolate brownies. I had a look on the internet and found a recipe for low-sugar chocolate brownies on the Diabetes UK website, which use beetroot to make them moist. They tasted really good- chocolately enough that while you can detect a hint of beetroot I didn't really notice there was anything different (though my boyfriend did, but he doesn't eat beetroot and can smell something he doesn't like a mile off!).
You can find the full recipe here. The only change I made was to use agave nectar instead of maple syrup.
Putting the beetroot, coffee, eggs, vanilla and agave nectar into the blender:
The mixture is a lovely browny-red colour
Ready to go in the oven
Sliced into squares. The brownies were moist and slightly fudgy and tasted really good.
This is a good way to get an extra portion of veg which is hidden from picky eaters, so I'm entering this in Extra Veg, hosted by Elizabeth's Kitchen Diary on behalf of Helen at Fuss Free Flavours.
Eat Your Veg and Vanesther at Bangers and Mash.