These are the weirdest brownies to have been made for a while. Not weird tasting, but because they are surprisingly healthy and filled with vegetables. I ate almost all of them, despite planning on giving them to the Child and possible my partner. But they took too long coming home and so I kept picking, like I do. Before I knew it, there were hardly any left.
These brownies will work with a high protein powder, such as spelt or buckwheat flour.
Adapted from thesmartcookieblog – without the tofu topping as well!
100 calories a slice, if you use spelt flour.
You’ll then have
BROWNIES that you won’t feel guilty about!
120g steamed beetroot
120g steamed cauliflower
½-2/3 cup mylk
½ cup cocoa powder
1 cup flour
(if using GF flour, add 1 tsp baking powder)
1/3 cup raw sugar
2 flax eggs (2 TB flaxmeal + 4 TB boiled water)
1. Preheat the oven to 180°C and line a 20cm square tin.
2. Blend the cauliflower and beets together in a blender.
Once smooth, add in the cocoa and mylk.
3. Remove the blade, and then stir through the flax, sugar and flour.
It should be nice and smooth.
4. Pour into the brownie tin and bake for approximately 20 minutes.
5. Allow to cool 10 minutes in the tin, before tipping out to cool on a wire rack, completely.
Slice into about 12 pieces.