As we cope with the winter weather, try this deep, rich tasting brownie. The dark chocolate contains tryptophan, which can help manufacture serotonin, ‘the happy hormone.’
The beetroot and orange help give it a fresh citrus flavour.
250ml oil or margarine/butter
200g dark chocolate (minimum of 70 per cent cocoa)
100g dark sugar
100g grated raw beetroot
60g white or wholemeal plain flour
1 tsp baking powder
50g cocoa powder
1 tsp cinnamon
Juice of one orange
Grated orange rind
1) Preheat oven to 180C/ gas mark 4.
2) Grease the bottom and side of a 23cm square cake tin, then line with baking paper.
3) Break the chocolate into pieces and melt in a bowl placed over a saucepan of simmering water. When the chocolate is melted, set aside.
4) Put the butter/margarine and sugar into a bowl and blend with an electric blender until it forms a smooth paste.
5) Add the eggs, one at a time, and blend slowly until all ingredients are mixed well.
6) Now mix in the melted chocolate, grated beetroot, juice of the orange and grated orange rind. Add the flour, baking powder and cinnamon. Mix in all the ingredients carefully and pour the mixture into the cake tin.
7) Bake for 20-30 minutes. To test to see if the brownie is ready, put a skewer in the middle. It should come out quite clean.
Remove from the oven and cool in the tin for 10 minutes. Flip the brownie out of the tin onto a chopping board. Peel off the baking paper and cut into squares.
For the latest information on cookery classes for children and adults, contact Earls Barton-based nutritionist and teacher Faye Baxter on 01604 812800 or go to www.healthy-chefs.co.uk