Ingredients
- 95g butter
- 125g dark chocolate
- ¼ cup honey
- ½ cup coconut sugar
- 4 eggs
- 1 ¼ tsp vanilla
- ¾ cup finely grated beetroot
- ½ cup ground almond
- ½ cup rice flour
- ½ cup Ocho roasted cocoa flakes
- 1 ½ tsp baking powder
Tags
Desserts
Baking
GlutenFree
Beetroot and roasted cocoa flake brownie
Method
- Line a 23cm square tin with baking paper Pre heat the oven on bake to 180 degrees Melt the butter and dark chocolate together in a bowl In a separate bowl mix whisk together the eggs, vanilla, honey and sugar
- Add the melted chocolate and butter and then the finely grated beetroot Mix in the cocoa flakes, ground almonds, baking powder and rice flour
- Pour the batter into the lined baking dish and bake for 25-30 minutes
- Test with a skewer, it is done when the skewer has a little bit of sticky mix still on it but it isn’t runny Allow to cooling before slicing
