The nutritious beetroots make these brownies rich and moist and they look and taste amazing.
A delicious and visually impressive brownie full of goodness.
Preheat your oven to 180°C. Line a 20x20-cm (8×8-inch) baking tray with baking paper.
Blend the egg, coconut oil, vanilla extract, maple syrup, beans, and beetroots until smooth.
Blend in the cacao powder, sea salt, baking powder, and oat flour for 30 seconds.
Fold the dark chocolate chips into the brownie batter and pour it into the prepared baking tray.
Bake for 20-25 minutes, until the top is set. Leave to cool for at least 10 minutes, I know that is the most difficult part! Cut into 16 pieces and serve.
Delicious served warm or cold with fresh raspberries and mint.
Ingredients
Directions
A delicious and visually impressive brownie full of goodness.
Preheat your oven to 180°C. Line a 20x20-cm (8×8-inch) baking tray with baking paper.
Blend the egg, coconut oil, vanilla extract, maple syrup, beans, and beetroots until smooth.
Blend in the cacao powder, sea salt, baking powder, and oat flour for 30 seconds.
Fold the dark chocolate chips into the brownie batter and pour it into the prepared baking tray.
Bake for 20-25 minutes, until the top is set. Leave to cool for at least 10 minutes, I know that is the most difficult part! Cut into 16 pieces and serve.
Delicious served warm or cold with fresh raspberries and mint.