Low-fat Chocolate Brownie

This is seriously scrumptious little brownie. I never considered myself a big fan of chocolate cakes or brownies (I like them, but they're not on the top of my list of favourites), but this one... I think I'll have to revise the chart... So soft and tender, with this crusty top... And can be frozen for later (if you resist the temptation to finish it off...)

Ingredients

• 100g cooked beetroot, grated

• 175g plain chocolate, roughly chopped

• 4 eggs, beaten

• 300g dark brown sugar (could be a little less, unless you're a sweet tooth)

• 150g plain flour, sieved

• 50g mini marshmallows (optional)

Instructions
 
1. Preheat oven to 180 degrees C.
2. Line a 23cm square tin with baking parchment.
3. Melt the chocolate:

• Break chocolate and place into a heatproof bowl.

• Sit over a pan of barely simmering water and allow the chocolate to melt, stirring occasionally.

• Set aside to cool down slightly.

4. Beat eggs and sugar together for 5 minutes or until foamy.
5. Combine melted chocolate and grated beetroot.
6. Fold in the chocolate mixture and flour with a spoon. Do not overmix. Spoon into tin.
7. Bake for 30 minutes or until the brownies are cooked through.
8. Scatter with marshmallows, and cook for 2 minutes. Leave to cool. Cut into 16 squares and serve.