FOOD FLAVOUR OF THE MONTH
Chocolate & beetroot brownies Grated beetroot adds a lovely moistness to these classic brownies 200g Asda Dark Chocolate 200g butter 3 free-range eggs 1tsp vanilla extract 275g caster sugar 200g self-raising flour 200g fresh raw beetroot (peeled weight), grated
❶ Break the chocolate into pieces. Put in a large bowl with the butter and stand it
above a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave to melt, stirring constantly. Allow to cool slightly. ❷ Preheat the oven to 180C/ 160C Fan/Gas 4. In a bowl, beat together the eggs, vanilla extract and sugar. Whisk in the chocolate mixture, then gently fold in the flour and beetroot. ❸ Spoon the mixture into a
20cm square roasting tin and bake for 40-45 minutes. Cool in the tin for 5 minutes, remove, then finish cooling on a wire rack. Cut into squares to serve. TIP For a dairy-free version of these brownies, swap the butter for soya spread and use dairy-free chocolate. HIGH
MED
HIGH
MED
184 16.4g 9% 18%
9.8g 14%
2.9g 15%
0.3g 5%
CALORIES
SUGAR
FAT
SAT FAT
SALT
BASED ON GUIDELINE DAILY AMOUNT PER SERVING
SERVES 25 READY IN 1HR 10 MINS PLUS COOLING PRICE PER SERVING 18p
26 | ASDA.COM/MAGAZINE | JUNE 2013