Valentine Brownies

The healthiest brownies ever, even if you don't like beetroot try them!!!


200g butter, diced

250 g dark 70% chocolate, broken into pieces

100g caster sugar or zylitol

3 eggs

30g ground almonds

30 g plain flour/ gluten free

30g cocoa powder

½ teaspoon chilli powder

½ teaspoon of baking powder

¼  teaspoon salt

100g chopped hazelnuts

Zest of 1 orange

400g cooked beetroot

200g cooked carrots



    1. Heat the oven to 180 C, gas 5. Grease and line a 25x 25 cm tin.
    1. Peel and chop the beetroot, into 1 cm pieces, place in a saucepan of boiling water, enough water to just cover the beetroot, add the chopped carrots on top to allow them to steam and cook for 30 minutes or until both are soft.
    1. For the last 10 minutes of the vegetable cooking time, place a bowl with the butter and chocolate on top ensuring the base does not touch the carrots and allow to melt. Allow to cool slightly.
    1. Whisk the eggs and sugar until twice their original volume, stir into the melted chocolate mixture.
    1. Sieve in the flour, cocoa, baking powder, chilli and salt, fold in the almonds, hazelnuts and orange zest.
    1. Drain the vegetables once they are soft and blend until smooth. Fold into the chocolate mixture.
    1. Pour into the tin and bake in the centre of the oven for 40 minutes. Test with your finger, it should feel a firm crust and soft underneath. If too runny leave a little longer to cook, but don’t overcook.
    1. Leave to cool in the tin for 10 minutes, then cool on a wire rack and cut into bars.


Nutrition Content


This is a scrumptious brownie with hidden flavours of orange and chilli, which work well with chocolate. Bite into it and savour the Valentine beetroot red.


Dark chocolate and cocoa contain large amounts of antioxidants called flavenoids, these help to keep high blood pressure down and reduce the blood’s ability to clot, thus helping to protect against heart attacks and strokes..


Eggs are a complete protein, providing us with vitamins A and D. They do contain cholesterol but the amount of saturated fat we eat has more effect on the amount of cholesterol in our blood than eating eggs do. So the myth about eating too many eggs is untrue. Choose good quality eggs and enjoy their rich protein and vitamin content, essential for heart health.


Nuts – almonds and hazelnuts are also proteins, as well as offering the essential fats our bodies desperately need for heart, joint, skin and brain health. They are also packed with calcium, magnesium and phosphorous needed for strong bones.


Beetroot, rich in fibre, is excellent for our bowels, helping to reduce constipation and lower cholesterol. It contains an antioxidant called glutiathone peroxidase which is wonderful at helping the liver detoxify and increase its white blood cells – our natural immune boosters.


Cooking carrots releases their antioxidant power, along with minerals rich in magnesium, potassium and phosphorus, help to keep cells healthy. Research also recognises the importance of magnesium and potassium for healthy hearts.

Carrots are also packed with vitamins B6, A, C and K so are good for our backs, heart, skin and eye health, as well as strengthening our immune systems.

Carrots help to regulate blood sugar thus sustaining your energy. Indeed this brownie with eggs, nuts and nutritious vegetables has hidden advantages.




© Ruth Pretty 2011