- 250g dark chocolate, chopped
- 200g vegan spread
- 1 tbsp Tia Maria or other liqueur (optional)
- 250g beetroot, cooked (baked in foil is best)
- 3 flax eggs (1 tbsp flax seed, 2 tbsp water, mixed a left to sit for 5 mins)
- A drop of vanilla extract
- 1 tsp apple cider vinegar
- 200g caster sugar
- 50g cocoa powder
- 1 tsp bicarb
- 50g rice flour (ground rice)
- 1 tsp gluten free baking powder
- 100g ground almonds
Preheat oven to 180°C/Gas 4. Use baking parchment to line a rectangular tin, roughly 28x18cm.
Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.
Purée the cooked beetroot in a food processor. Add the flax eggs, followed by the vanilla, apple cider vinegar and sugar, and mix until smooth.
Sift the cocoa powder, rice flour, bicarb and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
Pour the mixture into the tin and bake in the oven for 30–35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.