Decadent chocolate brownies with a surprising twist of beetroot for a rich, moist, fudgy texture. It might sound like an unusual combination, but the earthy sweetness of beetroot complements the rich, indulgent flavor of chocolate beautifully.
Ingredients
- 3 eggs
- 190g gluten-free plain flour
- 150g soft, light brown sugar
- 200g dark chocolate chips
- 60g cocoa powder
- 250g unsalted butter
- 125g cooked and peeled beetroot (about 3)
- A pinch of salt
- 1 tsp vanilla extract
Directions
- Preheat your oven to 180°C.
- Melt the butter and set aside to cool.
- In a food processor or blender, blitz the beetroot to a puree.
- Mix the cocoa, flour, chocolate chips and salt together in a bowl.
- Whisk together the cooled melted butter, beetroot, vanilla, sugar and eggs.
- Slowly fold in the dry ingredients, being careful not to over mix them.
- Pour the mixture into a lined baking tray (20cm square) and bake in the oven for about 18 minutes. Insert a skewer into the middle of the brownie to check it’s cooked. It should still be a little gooey but firm to the touch. As the brownie cools, it’ll continue to firm up slightly.
- Allow to cool before removing from the tray and slicing into nine squares.
- Dust with icing sugar or drizzle with melted white chocolate for presentation.
Gluten free (GF)
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