Beetroot & Dark Chocolate Brownies

Method:

  1. Preheat oven to 180°C (or 160°C fan forced) and grease a medium sized baking tray and cover with Goliath baking paper.
  2. Blend the beetroot (and juice from the can) with stick mixer.
  3. Next, whisk together your eggs, flour, melted dark chocolate, vanilla extract and melted coconut oil and maple syrup together.
  4. Fold in the beetroot mixture and mix until combined.
  5. Spoon into a baking tray and bake for 25 minutes.

*This is not a sweet brownie, but if you like it sweet you can add sugar to your mixture (to taste) or dust with icing sugar.