Beetroot brownies

Preparation time 90 minutes
Difficulty (1–5) 3
Kcal 99 kcal
Number of portions 12 portions
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3 medium sized pieces
70 g
Rice groats
30 g
70 g
Defatted cocoa powder
20 g
1 pc
Baking powder
1 tea spoon
erythritol, xylitol, stevia, FlavDrop etc.
Coconut oil
1 tea spoon (or ghee)
30–40 g (70% chocolate, e.g. Villas Noir)
Preparation process
  1. Boil the beet and peel (or buy already cooked one) and mix into puree.
  2. Mix all dry ingredients in another bowl.
  3. Cut chocolate into small pieces, add coconut oil and dissolve in the microwave.
  4. Mix melted chocolate together with egg and then into beetroot puree.
  5. Mix the chocolate mixture with the dry ingredients and make the dough.
  6. Dough consistency depends on the type of sweetener used – it should be medium dense.
  7. Bake for 30–35 minutes at 180 °C (depends on the size of the mold).
  8. Serve the brownies while they are still warm.

Rigid on the surface and beautifully sticky inside! Consistency and taste will simply fall in love!

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