Heavenly Chocolate Brownies (GF)
Makes: 8 Squares
This cheeky chocolate fudge brownie recipe uses beetroot to give it a moist fudgy texture and a deep colour as well as adding hidden vitamins.
110g / 4oz gluten-free dark chocolate
110g / 4oz butter
140g / 5oz caster sugar
3 medium eggs, beaten
75g / 3oz gluten-free cocoa powder
1 medium beetroot, cooked and finely grated
1 teaspoon vanilla extract
Pre-heat the oven to 180°C / Fan 160°C / 350F / Gas 4
1. Grease and line an 8”, (20cm) square cake tin and set to one side.
2. Place the gluten-free chocolate and butter in a heat-proof bowl over a pan of simmering water. Stir until melted, then remove from the heat to cool.
3. Add the caster sugar, eggs, cocoa powder, grated beetroot and vanilla extract and whisk until evenly combined. Pour into the cake tin and bake in the oven for approximately 25-30 minutes or until firm on top.
4. Remove from the oven, allow to cool for 10 minutes, then turn out onto a wire rack and slice. Sprinkle with icing sugar if desired.
Top Tip: Many well known brands of chocolate are actually gluten-free, so make sure you read the ingredient contents and research different companies online first. It could make shopping a little easier!