Chocolate Beetroot Brownie

There's nothing I love more than chocolate and brownies! Who would've thought that adding a bit of beetroot not only helps the vegetable intake but you can't actually taste the beetroot. Rather than adding flavour, the beetroot keeps the brownie soft and moist. This recipe is a must try when you're wanting to do some baking over the winter! 

Chocolate Beetroot Brownie

INGREDIENTS

200 grams cooked beetroot
4 medium eggs
1 1/3 C coconut sugar or Natvia for sugar free
1/2 C coconut oil, liquified
2 tsp vanilla extract
1 1/4 C cocoa or cacao powder
3/4 C spelt flour or brown rice flour for gluten free
1 tsp baking powder

Optional additions:
1 block dark chocolate, roughly chopped
1/2 C crushed walnuts

LETS MAKE IT

Step one
Preheat oven to 160 degrees Celsius on bake.

Step two
Take your beets and puree them using a hand blender. 

Step three
In a large bowl, whisk together eggs, vanilla and oil. Once combined add sugar (or stevia) and beet puree into the bowl and mix until well combined. Sift in the flour, cocoa (or cacao) an baking powder into the wet ingredients. Stir until well incorporated. 

Step four
Pour into a slice tray greased with coconut oil. Sprinkle the chocolate across the brownie pushing the chocolate into the brownie. Top with crushed walnuts.

Step five
Allow to cook in the oven for 30 minutes or until a toothpick is inserted into the centre and comes out clean. Allow the brownies to cool before cutting. 

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