Lorraine Cooney, Registered Dietitian, BSc, MSc, MINDI
Dietary advice you can trust.

Celebrate Easter with these Low #FODMAP Very Chocolatey Beetroot Brownies

These little gems are dark, rich and ideal for EASTER! Keep to one portion so that you stay within the guidelines for beetroot (<20g per serving). 

Portion size: 70g Kcals: 273 Fat: 17.6g Saturated fat: 10.6g Carbs: 24g Sugar: 19.7g Fibre: 2.1g Protein: 3.3g

Salt: 0.4g Allergens: Eggs, may contain milk, may contain soya, may contain gluten, may contain nuts

INGREDIENTS

300g peeled, pre-cooked beetroots

250g dark chocolate, broken

into pieces

250g butter, softened

300g caster sugar

3 medium eggs

75g gluten-free plain flour

50g cocoa powder

½ tsp xanthan powder

½ tsp baking powder

pinch of salt

WHAT TO DO

1 Preheat the oven to 180°C. Line a 33cm x 25cm baking pan or dish with non-stick baking paper.

2 Place the pre-cooked beetroot in a food processor and blend for a few minutes, until a smooth purée forms. Set to one side.

3 Melt the chocolate in a heatproof bowl set over a saucepan of simmering water or in the microwave and set aside.

4 Cream the butter in a food mixer until soft. Add the sugar and continue to mix until it turns light and fluffy.

5 Beat the eggs gently in a separate small bowl, then gradually add to the creamed butter mixture, beating all the time.

6 Beat in the puréed beetroot and melted chocolate, then sift in the remaining ingredients and fold in until fully combined.

7 Pour the batter into the prepared baking tin and even out the top with a spatula. Bake in the oven for 30–35 minutes, until the centre is almost set but still wobbles when you gently shake the tin.

8 Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the brownies and cutting into squares to serve.

Preparation time: 15 minutes

Cooking time: 45 minutes

Makes: 20