Beetroot and Chocolate Brownies

Beetroot and chocolate. A classic yet still unusual combination for many.

I confess I have many brownie recipes, but this one is on the top 2 of all of them.

It is rich, decadent, chocolaty but with the earthy tones of the cooked beetroot, that makes it moist and delicate at the same time.

It is slightly higher in carbs, due to the natural sugar content of the beets, but still low carb. And delicious.

I came up with this recipe after making my roasted beetroot soup https://heelsandspices.com/2017/10/roasted-balsamic-beetroot-soupsopa-de-beterraba-balsamica/ as I had some beets left.

So I though why not turn these into beetroot and chocolate brownies?

And as usual I started adding ingredients, and the final result could not be better.

It is a winner ladies and gentlemen. Try it and let me know.


			
									
					
					
																	
																				
								
																
																									
																
																		
								
								
								
							
				
							
												
							
											
												
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								Beetroot and Chocolate Brownies
																						
														
														
								
									
																												
										by: 														
	
																					Dalila Dias
																			
									

								
														
																																																								
										
												
		
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									These brownies are one of the best I make. Gooey, moist, with a subtle earthy taste from the beetroot								
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:30 mins																
														
															
									
										Cook Time:40 mins																
														
															
									
										Serves:12
																
														
																	
										Freezable:Yes																
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										250g cooked and finely grated beetroot																									
																
									
										5 eggs (250g)																									
																
									
										155g almond flour																									
																
									
										65g cocoa powder																									
																
									
										75g xylitol																									
																
									
										55g olive oil																									
																
									
										65g chopped dark chocolate																									
																
									
										1/2 tbsp gluten free baking powder																									
																
										
						

						
									
	
							Method		
							
 	Pre heat the oven to 180ºC
 	Oil a brownie pan and line with baking paper
 	Beat the eggs with the xylitol well until creamy
 	Add the olive oil and beat well
 	Add the almond flour and cocoa powder and beat well until combined
 	Add the beetroot and baking powder and gently mix until combined
 	Add the chopped chocolate and mix to distribute it well
 	Bake for 40min or until set

Beetroot and Chocolate Brownies