Beetroot brownies

I almost fell off my chair when I found this gem!! Now chocolate brownies can be super healthy for you while being amazingly yummy still.

This version of beetroot brownies (because yes, there are a variety!!) is completely gluten free, vegan, refined sugar free. I LUUUUUVVEEE guilt free yummies like these.



1 cup + 2tbsp of gluten free all purpose flour mix

1/2 cup cocoa powder

1 tsp cinnamon

1 tsp gluten free baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup cooked beetroot puree (skinned and cooked until soft. keep water aside and puree’d in nutri-bullet)

1 cup organic maple syrup (available at woolworths) or alternatively you can use honey, stevia, agave syrup.

1/2 cup beetroot water (leftover from cooking)

1 tbsp vanilla extract

Topping Ingredients:

1 cup non-dairy (organic) cocoa chips

1/4 cup unsalted butter

1/4 beetroot water

1 tsp vanilla extract

1/2 tsp pure almond extract


How to make it:

  1. Preheat oven at 180degrees. Grease baking tray and set aside
  2. Mix flour, cocoa powder, baking soda, baking powder, cinnamon and salt in large mixing bowl. Add in all remaining base ingredients and mix everything with a mixer to combine. Pour into prepared baking tray and level the top with a spatula to smooth out the batter.
  3. Bake in a pre-heated over for approx 25 minutes until a skewer inserted in the centre comes out dry. Remove from oven and place on a cooling rack for 10 minutes.
  4. In the meantime, prepare the chocolate topping by placing all ingredients in a glass heat-proof bowl. Warm the mixture slowly in a pot on the stove and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies (use spatula to spread). Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes.
  5. Dust with some cocoa powder and cut into squares.
  6. Enjoy!




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