Beetroot Chocolate Brownies

Beetroot Chocolate Brownies

When your sugar craving kicks in, opt for this truly tasty and decadent chocolate brownie brownie which is full of goodness as well as flavour.

Makes 12 brownies


2 medium beetroots
2 cups self-raising or gluten free flour (if using gluten free flour add 1 tsp of xanthum gum powder)
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup maple syrup
1/2 cup plant based milk (soya or almond works best)
1 tbsp vanilla extra
1 tbsp coconut oil (melted)


  1. Pre-heat oven to 180C
  2. Bake the beetroot, wrapped in foil, in the oven for 45 minutes, until tender
  3. Let the beetroot cool before removing the skin
  4. In a food processor puree the beetroot until smooth.  You may need to add around 2 tbsp of cold water
  5. Mix flour, cocoa powder, baking powder, baking soda, cinnamon and salt in a large mixing bowl.
  6. Add the maple syrup, milk, vanilla & beetroot. Mix thoroughly to combine.
  7. Pour batter in prepared baking sheet in baking tin and level with a spatula to smooth out the batter.
  8. Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
  9. Serve with a little icing sugar or a dollop of almond/peanut butter or coconut cream.
  10. Enjoy!



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