Olive Oil & Beetroot Brownies
  1. Blend the beetroot until completely smooth

  2. Whisk the eggs and coconut sugar until glossy

  3. Add the olive oil

  4. Whisk in the beetroot purée, followed by the melted chocolate

  5. Stir in the cocoa powder, almond flour, baking soda, vanilla, and salt

  6. Optional: swirl in some tahini Nutella and choc chips

  7. Bake at 180°C fan for 22–25 minutes, with a slight wobble in the middle

  8. Cool, then chill in the fridge to get them nice and fudgey before slicing

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍫Brownies

CuisineDessert

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 25m

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