Although it’s not an intuitive combination, chocolate and beetroot can make quite the pair in these tasty Chocolate Beetroot Brownies. Pick up our beetroot powder to save yourself some time, instead of grating whole beetroots!
Preheat the oven to 190°C/ fan 170°C/ gas mark 5. Grease and line a 23cm square tin with baking paper and set aside.
In a large mixing bowl whisk together the eggs, sugar and coconut oil. Add the beetroot powder, vanilla seeds, and melted chocolate. Sift the flour, cocoa and baking powder and fold in.
Add the mixture to your square tin making sure the top is flat and bake for 20 minutes.
Let the brownies cool in the tin for at least five minutes before adding to a cooling rack.
Add beetroot juice or pink food colouring to the icing sugar adding a small splash of water to get a thicker consistency. Drizzle over the brownies and leave to set. Finally, cut in to squares or rectangles.