WIP: Stovetop beetroot chocolate brownies/muffins

Name: WIP: Stovetop beetroot chocolate brownies/muffins
Cuisine: American
Ingredients: 2 medium-sized beetroots, cooked, grated (about 250g); 30g coconut sugar; Drizzle of raw honey (optional, for extra sweetness); 100g 70-85% dark chocolate (low sugar content); 20g unsalted butter, softened; 60g rolled oats; 30g protein powder (chocolate or vanilla); 30g cocoa - powder, unsweetened; 1 tsp baking powder - about 5g; 1/4 tsp salt (about 1.25g); 1 egg; 1 eggwhite; 60g greek yoghurt - lowfat

11 steps

Brownies for when your oven does not work

Updated at: Thu, 15 Aug 2024 10:20:20 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories91.3 kcal (5%)

Total Fat4.2 g (6%)

Carbs10.7 g (4%)

Sugars5.6 g (6%)

Protein3.9 g (8%)

Sodium120.5 mg (6%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

250gbeetroots

medium-sized, cooked, grated

30gcoconut sugar

raw honey

optional, for extra sweetness

100gdark chocolate

70 - 85 %, low sugar content

20gunsalted butter

softened

60grolled oats

30gprotein powder

30gcocoa powder

1.25gsalt

Instructions

Step 1

In a large mixing bowl, combine the cooked, grated beetroots, coconut sugar, and honey (if using). Mix well.

Step 2

In a microwave-safe bowl, melt the dark chocolate in 20-second intervals, stirring after each until fully melted. Allow it to cool slightly before adding it to the beetroot mixture.

Step 3

Mix in the egg and egg white, one at a time, followed by the softened butter and olive oil (or another oil of your choice). Stir until fully incorporated.

Step 4

In a separate bowl, whisk together the ground oats, protein powder, unsweetened cocoa powder, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

Step 6

Lightly grease a non-stick skillet or a heavy-bottomed pan with a tight-fitting lid. A 25 cm skillet or pan works well for this recipe.

Step 7

Heat the skillet or pan over low heat. Once warm, pour the brownie batter into the skillet or pan, spreading it evenly with a spatula.

Step 8

Cover the skillet or pan with the lid, making sure it fits tightly to retain heat and moisture. Cook the brownies over low heat for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be patient and avoid lifting the lid frequently, as this will release heat and slow down the cooking process.

Step 9

Remove the skillet or pan from the heat and let the brownies cool completely in the pan with the lid on. This will help them firm up and set.

Step 10

Once cooled, cut the brownies into squares and serve.

Step 11

Enjoy your healthier stovetop beetroot chocolate brownies! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.