Double Choc Beet Brownie
Here’s a fabulous double choc beet brownie recipe! It's gooey, fudgy, and so good when warm.
Takes
Serves 12
Ingredients
Dry Ingredients
- 100 g almond flour
- 100 g white flour
- 60 g cocoa powder
- 1 tbsp baking powder
Wet Ingredients
- 200 g coconut oil
- 200 ml maple syrup
- 1 tbsp vanilla extract
- 200 g cooked and roughly chopped beetroot
Chocolate Mousse
- 200 g dark chocolate
- 150 ml boiling 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!
