
Prep Time | 10 minutes |
Cook Time | 35 minutes |
Servings |
Brownies
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Ingredients
- 200 g Beetroot Cooked, peeled and finely grated
- 100 g Dark chocolate melted
- 100 g Dark chocolate chopped
- 100 g Margarine melted
- 80 g Coconut blossom sugar we got ours from Nutriseed.co.uk
- 2 tsp Vanilla Extract
- 4 medium Free-range eggs
- 100 g Ground almonds
- 80 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 1 tsp Baking powder
Ingredients
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Instructions
- Beat the sugar and margarine in a mixer until frothy, add the eggs one at a time while beating. Add the other ingredients and combine well to form a batter.
- Line your baking tin, add the batter and bake at 180 degrees for 35 minutes.
- Slice once cooled.
Recipe Notes
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