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Once you've tried beetroot in your brownies you'll never think twice about doing it again! These brownies are super moist and the perfect weekend treat.
Preheat oven to 180°C.
Line a deep baking tray with baking parchment.
Strain beetroot and pat dry on kitchen paper. Blend in a food processor until you have a smooth puree.
Mix beet puree, maple syrup, eggs and vanilla seeds.
In another bowl mix the almond flour, coconut flour, salt, bicarb and baking powder.
Beat the wet ingredients into the dry and mix well. Finally beat in the melted chocolate.
Pour batter into the baking tray and sprinkle over the chocolate chips.
Bake for 20 minutes.
Allow to cool in tin but not fully, these taste great while still warm.
For a gorgeous pink buttercream we've used beetroot puree resulting in star-baker worthy cupcakes!
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