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)
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.