Beetroot Brownies

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.

Difficulty Medium
Time 60 minutes
Serves 12
Diet Vegetarian
  • 1 jar Baxters Baby Beetroot

  • 120g maple syrup

  • 2 eggs

  • 1 vanilla pod (seeds scraped)

  • 120g dark chocolate (melted)

  • 250g almond flour

  • 2 tbsp coconut flour

  • Pinch of salt

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda

Baby Beetroot
Baby Beetroot
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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.

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