Rich, fudgy and secretly packed with beetroot. Add butter and eggs and you're about 25 minutes from a gooey-centred brownie.
What's in the mix: organic panela sugar, raw cacao powder, wheat flour, beetroot powder, dark chocolate drops (55%) (cocoa mass, sugar, cocoa butter, emulsifier (soya lecithin)), vanilla bean powder, Celtic salt.
You'll add at home: 145g butter, 2 eggs. Vegan/dairy-free: use plant butter + 2 flax eggs.
How to make it: Two bags included. Preheat oven to 180°C. Melt the butter, add Bag A and stir until the chocolate and sugar melt and combine. Add 2 eggs and beat. Fold in Bag B (sieve it first for a finer result). Bake in a lined tray for 20–25 mins. Tip: don't over-cook this one — the centre should be slightly under-done for a rich, fudgy result.
Good to know: Vegan & dairy-free base (stays vegan with the plant swaps above). Contains wheat (gluten) and soy. Made in a facility that also handles tree nuts and gluten. Makes 9 serves · Net 369g.
Nutrition (mix as sold)
|
|
Per serve (41g) |
Per 100g |
|
Energy |
620 kJ |
1520 kJ |
|
Protein |
3.2 g |
7.8 g |
|
Fat, total |
2.2 g |
5.4 g |
|
– saturated |
1.2 g |
3.0 g |
|
Carbohydrate |
30.1 g |
73.4 g |
|
– sugars |
19.8 g |
48.2 g |
|
Sodium |
101 mg |
245 mg |
▶ Watch the how-to: Scan the QR code on your pack. [YouTube link — Choc Beet Brownies]
