INGREDIENTS:⠀⠀

500g raw beetroot ⠀⠀

100ml melted coconut oil ⠀⠀

3 eggs

1 tbsp vanilla essence ⠀⠀

3/4 cup coconut flour ⠀⠀

1 cup coconut sugar⠀⠀

8 tbsp ground flaxseed⠀⠀

1/4 cup maple syrup⠀⠀

1 cup cacao powder ⠀⠀

1 tbsp cinnamon⠀⠀

1/2 tsp bicarb soda⠀⠀

1/2 tsp baking powder⠀⠀
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FOR DECORATING (optional):⠀

100g dark chocolate chips⠀

50g dark chocolate (minimum 70%)⠀
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INSTRUCTIONS: ⠀⠀

1. Preheat oven to 180C and line a deep square/rectangular baking tin with baking paper.⠀
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2. Chop the beetroot into chunks and blend in a food processor until relatively smooth (it can be a little chunky as you will blend again). In the same food processor, add the coconut oil, eggs, maple syrup and vanilla then blend again until combined.⠀
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3. Add the coconut flour, coconut sugar, cacao powder, flaxseed, cinnamon, bicarb and baking powder to the wet mixture. Blend again to form a thick batter (or you can do this in a mixing bowl).⠀
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4. Fold about 3/4 of the choc chips through the batter.⠀
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5. Scoop the batter into your lined tin. Bake for approximately 30-35 minutes, or until firm and dry to touch in the centre and the edges start to darken and crisp.⠀⠀
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6. Remove from the oven and allow to cool for 10 mins before transferring to a cooling rack.⠀⠀
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7. Optional decoration, add a small amount of boiling water to a saucepan and place a small glass mixing bowl over the top. Add choc chunks into the bowl over the heat and stir with a wooden spoon to melt. Drizzle over the brownies and sprinkle the final chocolate chips on top. I have also made a few batches with chocolate buttons on top.⠀ ⠀