I tried and tested recipe after recipe, 30 or so, for the perfect brownie for a number of years. They all had essentially the same ingredients but different quantities and ingredients. And then, one cold highland trip later I came away with a formula that I have used hundreds of times. But despite my prolific baking, I now have to pass the baton of chief cook of Beaver’s Brownies to my little sister, who has surpassed my skills in making them and they consistently turn out better than mine.
I would post the recipe here, but we’ve gone refined sugar free. So lamenting their loss on my repertoire, I hunted out a sugar free alternative (until I can work out how to make the original with maple syrup!). Cutting out all dairy, wheat, and refined sugar, I ended up with the raw brownie. It isn’t the same as the warm, crunchy and gooey brownie most will associate with, but it tastes great and you can have dessert without even feeling guilty about missing the gym.
2 cups whole walnuts
1 cup raw cocoa
1 cup unsalted almonds, roughly chopped
2 1/2 cups of dates
1/4 tsp salt
Start by placing the beetroot in a pan of boiling water and cooking for 20 minutes. Meanwhile, add the walnuts to a food processer and blend until finely ground. Add the cocoa and salt and blend. Then add the dates one by one through the feed tube while the processor is running. You should end up with a mix a bit like cake crumbs, but sticks together when pressed. If it doesn’t stick, add more dates.
Now remove the beetroot from the pan, and remove the skin. Next, grate the beet, and then press the water out of it, so you don’t end up with runny brownies.
Add the beet and almonds to the mix in a bowl and fold in. You should end up with a rich reddy brown colour. Line a tray with baking paper, leaving enough over one edge to fold back over the top. Add your mix to the tray, cover with the remaining paper and place in the freezer. The brownie will set, but remain gooey to bite. Serve from the freezer of fridge.