Low-calorie chocolate fudge brownies

by Karen Burns-Booth
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makes 24
60 minutes

Ingredients

  • 55g of plain flour
  • 5 tbsp of cocoa powder, unsweetened
  • 150g of caster sugar
  • 1 pinch of salt
  • 1 tsp vanilla extract, or 1 tbsp vanilla bean paste
  • 100g of pitted prunes, cooked, drained and puréed
  • 50g of cooked beetroot, not in vinegar, puréed with the prunes
  • 2 eggs

Method

1
Preheat the oven to 180°C/gas mark 4. Grease and/or line a 20cm square tin or roasting tray
2
Put all the ingredients into a bowl and mix them well with a wooden spoon, before mixing with a hand held mixer until well blended – you should have a thick smooth batter. If the mixture is too thick and dry, then add a little skimmed milk, or some of the prune juice
3
Pour or spoon the batter into the prepared tin and bake for 25 to 30 minutes, or until the top is shiny and the centre of the mixture is just firm
4
Remove from the oven and allow to cool in the tin before marking into squares, and cutting when the brownies are cold