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1 Gluten Free Chocolate Beetroot Brownies

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Gluten Free Chocolate Beetroot Brownies

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Ingredients

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Gluten Free Chocolate Beetroot Brownies

  • 230 gram gluten free flour
  • 200 gram dark chocolate, (You could reduce amount to 150g and use 50g to decorate the tops)
  • 100-200 gram dried, chopped dates or unrefined sugar, (Amount is to taste. Substitute with your preferred sweetener)
  • 250 gram beetroot, peeled and roughly chopped
  • 100 gram oil, (You could also use 120g butter, if non dairy free)
  • 3 eggs
  • 30 gram Coconut/Almond/Dairy Milk, (Make your own, if you have time beforehand!)
  • 1 teaspoon xanthan gum or pysllium husk
  • 2 teaspoon baking powder
  • 20 gram cacao, cocoa or carob powder, (You could use up to 50g, depending on how chocolatey you like it)
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  • 6
    55min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

  1. Make up your own gluten free flour blend.  Set aside.  Try this blend:  //meandmythermie.com/2013/05/30/gluten-free-flour-blend/ - or simply use a ready-made one.

  2. Break chocolate into pieces and grind 10 seconds, speed 8. Set aside.

  3. Grind dates/sugar for 10 seconds, speed 9. Set aside with chocolate.

  4. Chop beetroot for 5-10 seconds, speed 7. Cook for 5 minutes / 100 degs / speed 1.  Allow to cool for a minute, whilst you line a brownie pan or 2 cake tins with greaseproof paper.  Also, pre-heat oven to 150 deg f/f or 160 deg non-fan. 

  5. Add the milk, butter/oil and eggs to the beetroot mix and blend for 10 seconds, speed 7, to form a rich beetrooty batter.  Scrape down the sides of the bowl and lid.

  6. Add the flour, xanthan gum or pysllium, baking powder, cocoa powder, ground chocolate and dates/sweetener. Mix for 20-30 seconds on speed 6, until all combined.  Scrape sides and repeat, if necessary.  (If you've added minimal sweetener, taste the batter and adjust the sweetness at this point).

  7. Pour into brownie pan or cake tins and bake for 45 minutes on 150deg ff or 160 regular.

  8. Once cooled and removed from the baking form, eat as is, or decorate with melted chocolate or your favourite frosting.

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Tip

I have even made this recipe as a sandwich cake and used home-made strawberry jam to sandwich the 2 halves together and topped off with home-made hazelnut chocolate spread/topping.

It's suitable for Coeliacs, but can easily be made to suit dairy free/refined sugar free/nut free dietary requirements.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I liked how this recipe

    Submitted by Amajjika on 24. June 2013 - 14:14.

    I liked how this recipe turned out although my partner said the flavour of the beetroot was too strong (which was less the second day, but that didn't stop the brownies from disappearing tmrc_emoticons.p ). I used organic beetroot and left the skins on (scrubbed clean) which I'm not sure if that affected the outcome. I probably over mixed the batter a little as the result came out quite dense and cake like but that was fine for me.

    I also amended the method to steam the beetroot in the varoma first, then puree it with 50ml of the oil, and then I used my spare thermomix mixer jug to grate the chocolate finely and add it to the warm beetroot so it melted quite well. I would make this again but with perhaps 200g beetroot and swap from 70% dark chocolate to something a little sweeter.

    Overall - definitely worth making (and eating!).

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