These delicious gluten free brownies contain a surprise ingredient, beetroot, that's great for heart health! There's also some dark chocolate, with it's heart-loving antioxidants as well as some ground almonds for a hit of protein and healthy fat. So yes, it's a brownie, yes, there's chocolate, but, don't we all deserve a little sweetness in our lives?
Makes 8 brownies
Ingredients
250g 70% dark chocolate, chopped
200g unsalted butter, cut into cubes
1 tbs cold black coffee
250g cooked beetroot
3 eggs
1/2 tsp vanilla extract
200g golden caster sugar
50g cacao or cocoa powder
50g ground rice flour
1 tsp gluten free baking powder
100g ground almonds
Method
Pre-heat oven to 180c, gas 4 and line a rectangular tin about 28 x 18cm with baking parchment.
Put the chocolate and butter in a heat-proof bowl and put over a pan of simmering water, ensuring that the base of the bowl doesn't touch the water.
Stir the chocolate and butter until completely melted and then add the coffee. Remove from the heat.
Puree the beetroot in a food processor, adding the eggs one at a time followed by the vanilla extract and sugar and mix until smooth.
Pour the chocolate and butter mixture into the beetroot mixture and pulse the food processor until combined.
Sift the cocoa powder, rice flower and baking powder into a large bowl and gently stir in the ground almonds.
Pour the wet ingredients into the dry ingredients and using a metal spoon, fold together gently.
Pour into the tin and bake for 30-35 minutes, until just firm to the touch.
Leave to cool in the tin, and cut into squares.
You're welcome!
Recipe credit: based on a recipe by Riverford
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