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Beetroot Brownies
Makes 12-15 brownies
More effort
Prep:
Cook:
before hand- 30-40 minutes to cook beets; after baking- 30 minutes to cool
Looking for a way to get more beetroot in your diet? These gluten free brownies are delicious.
Skip to ingredients
Brownies
- 3/4 cup fair trade cocoa powder
- 3/4 cup cooked beets (boil 30-40 minutes until tender)
- 3/4 c + 2 T sugar
- 1 T beetroot juice simple syrup*
- 4 eggs
- 1/4 tsp salt
- 1 1/2 ts vanilla extract
- 3/4 cup butter, melted
- 1 1/2 T gelatin collagen hydrolysate (I use Purple Protein Powder from Lifematrix)
Beetroot Juice Simple Syrup
- 3/4 cup fair trade cocoa powder
- 3/4 cup cooked beets (boil 30-40 minutes until tender)
- 3/4 c + 2 T sugar
- 1 T beetroot juice simple syrup*
- 4 eggs
- 1/4 tsp salt
- 1 1/2 ts vanilla extract
- 3/4 cup butter, melted
- 1 1/2 T gelatin collagen hydrolysate (I use Purple Protein Powder from Lifematrix)
- 1 1/2 c sugar
- 1 c fresh beetroot juice
Method
step 1
Using a blender, combine eggs, vanilla, beet and beet juice syrup till thoroughly pureed.step 2
Add cocoa, gelatin, melted butter, salt and sugar; blend well.step 3
Butter or line a 23-25 cm tin. Pour in batter and bake at 180 degrees for 25-30 minutes or until a toothpick comes out clean.step 4
Cool for 30 minutes before cutting. Serve with cream and beetroot syrup.step 5
*Beetroot Juice Simple Syrup: puree raw or cooked beets, strain to remove any large pieces. Combine juice and sugar in a pot and cook until sugar is completely dissolved.
