Even though I created this recipe as something special for Valentine’s Day, this is a recipe that everyone can enjoy at any time of the year. Keep it simple by eating the brownies on their own or pimp them up with Greek yoghurt and berries. You can turn the leftover brownie pieces from the remains of the heart cut outs into an Eton Brownie Mess, so there’s no waste.
As you know my philosophy with food is to always try and add in more goodness to recipes, rather than taking the taste away. And when it comes to good nutrition, it’s eating a variety of food ingredients that counts. Not many kids voluntarily choose to eat beetroot on its own, but add it to a brownie and they’re happy to gobble it up. And this should help their taste buds adjust to the idea of eating beetroot. If they can even recognise what that vibrant flavour is!
This recipe also packs in magnesium-rich buckwheat and calcium-rich almonds. Easy to make dairy-free and naturally gluten-free. Suitable from 12 months.