These brownies are absolutely delicious, I promise you won't even notice the beetroot - no one in our house does! They have much less sugar than traditional brownies and are gluten free, using almond and coconut flour.
These still have butter and some sugar with the dark chocolate and maple syrup, so these are considered are treat in our house and not something we have every day.
They actually freeze really well too. Slice them up and place in some freezer bags. I pop them straight into the lunchbox as a treat every now and then. I'd store these in the fridge for up to 5 days.
Ingredients:
½ cup beetroot puree (about 2 medium beetroot)
3tbsp maple syrup
2 eggs
1 tsp vanilla extract
100gm butter, melted
75gm dark chocolate (80% or more)
1 cup almond flour
2tbsp coconut flour
1/3 cup cacao powder
1/4tsp salt
1/2tsp baking soda
1/2 tsp baking powder
¼ cup chocolate chips or cacao nibs (for topping)
Method:
Preheat your oven to 350°F (175°C) and grease or line a rectangle baking dish with baking paper.
Chop the beetroot in half, wrap each piece in some tin foil and then bake in the oven for about 30-40mins until soft when pierced with a knife or toothpick.
Add the cooked beetroot to a nutri-bullet or other high speed mixer and blend until smooth.
Add this to a mixing bowl with the eggs, maple syrup, melted butter and vanilla extract. Stir until well combined.
To the wet ingredients, mix in the almond flour, coconut flour, salt, cacao powder, baking soda and baking powder.
Melt the 75gm of dark chocolate in a microwave in 30 second bursts and mix this into the batter.
Pour the batter into the prepared baking dish and spread it evenly, top it with your chocolate chips
Bake in the preheated oven for about 19 - 21 minutes, depending on how chewy you like them.
Once baked, remove from the oven and let it cool completely in the pan before slicing into small squares.
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