Here’s a fabulous double choc beet brownie recipe! It's gooey, fudgy, and so good when warm.
Takes
Serves 12
Ingredients
Dry Ingredients
100galmond flour
100gwhite flour
60gcocoa powder
1tbspbaking powder
Wet Ingredients
200gcoconut oil
200mlmaple syrup
1tbspvanilla extract
200gcooked and roughly chopped beetroot
Chocolate Mousse
200gdark chocolate
150mlboiling water
Freeze-dried raspberries to decorate
Instructions
Preheat the oven to 180°C fan / 338°F.
Blend the beetroot, maple syrup, and vanilla until super smooth.
Sieve and mix the dry ingredients with the wet ingredients.
Line a baking tray with parchment paper.
Bake for 18 minutes.
Take the tray out of the oven and leave to cool.
Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.
Boil the kettle and pour 150ml of boiling water into a second medium bowl (ideally a metal bowl).
Chop the dark chocolate into small pieces and add it to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted, resembling the texture and smoothness of hot chocolate.
Place the bowl of melted chocolate over the ice bath, ensuring the bottom touches the cold water, and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream; this should take about 3–5 minutes.
If it gets too thick, do not worry; just add a little more boiling water and incorporate it.
Spread generously on top of the cooled brownies and decorate with some freeze-dried raspberries. Enjoy!
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
