Here is one of my favourite indulgences of late. This incredibly gooey, yet oh-so-healthy brownie has the half baked centre and crispy outside that I believe makes the perfect Sunday night treat (to ease the impending Monday morning pain – obv).


  • 200g Beetroot (aprox 2)
  • 2 Free Range Eggs
  • 1 tsp Vanilla Powder
  • 1/4 tsp of Table Salt
  • 150g Almond Meal
  • 60g Coaco Powder
  • 6 tbs/60g Coconut Oil (melted)
  • 8 tbs/150g Rice Malt Syrup
  • 1 cup Pecans & walnuts (lightly chopped),
  • 1 tsp Baking Powder
  • 30g 100% Chocolate (lightly chopped)

Makes sixteen

1 Preheat oven to 160c and line a tin (ours is 25x31cm) with baking paper.

2 Take your beets and chop off any stems or nasty bits and scrub (I don’t peel mine, but you can if you like), then grate into a large bowl. 

3 Add the almond meal, vanilla powder, salt, cocoa powder, coconut oil, rice syrup, baking powder and eggs into the bowl with the beetroot and mix well.

4 Once your batter is well combined, stir in your chocolate and most of your pecans (save some to sprinkle on top).

5 Poor your mixture into your lined tin, level your batter and sprinkle your remaining pecans over the top.

6 Pop in the oven and bake for around 50 – 55 minutes, or until a skewer comes out clean.

7 Once done, leave to cool completely before slicing.

8 Enjoy with an optional serving of cream, and absolutely no guilt.

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