brownies2blog

Glazed Chilli and Beetroot Brownies

October 18th, 2014

Brownies seem to be your favourite thing, beautiful readers! My sweet potato brownies and my raw brownies are almost always the most popular recipes on the blog, so I thought that you might all want some more brownie ideas so that you can keep enjoying them without getting bored! This new brownie recipe is pretty exciting. I’ve spiced it up a little to give you something more unusual and so delicious – in fact I actually prefer it to both the other recipes! Plus this recipe is both nut free and date free, which I know will make lots of you very happy. In terms of taste these beauties are incredibly rich with an amazing chilli kick. Somehow the beets don’t taste earthy, but instead they work with the banana to give each bite an amazingly gooey texture. I should say that these aren’t quite as sweet as conventional brownies, although you can of course add extra maple syrup to the batter if you like. I find that the glaze takes away the need for this though as it brings so much sweetness to the table. The coconut base means that it’s so smooth and it really coats the brownies in sticky, chocolaty goodness, which I think you will absolutely love!

Makes 16 large brownies:

– 1 cup of buckwheat flour (200g)

– 2 bananas (300g)

– 1 small beetroot (80g)

– 12 tablespoons of maple syrup

– 8 tablespoons of raw cacao powder

– 3 tablespoons of coconut oil

– 4 tablespoons of chia seeds with 10 tablespoons of water (soak for 10 mins)

– 2 tbsp chilli flakes

Optional:

– 1/4 cup cacao nibs (60g)

– ¼ cup goji berries or raisins (45g)

For the glaze:

– 2 tablespoons of coconut oil

– 2 tablespoons of pure maple syrup

– 1 tablespoon of raw cacao powder

– 1 tablespoon of almond butter

– 1 teaspoon of chilli flakes

Start by pre-heating the oven to 200C

Then place the beetroot (with it’s skin still on) in a baking tray and place the tray in the oven. Let the beet cook for about an hour, until the skin can be easily peeled off. At this point remove it from the oven and allow it to cool. Once it’s cooled peel the skin off and place the beet in a food processor with the all the remaining ingredients (peel the banana first though) and blend until smooth. If you’re adding cacao nibs, goji berries or raisins stir them in now.

Turn the oven down to 180C

Line a baking tray with coconut oil and then evenly spread the mixture though it. Bake for about twenty minutes.

Once the brownies have cooked and cooled make the glaze by simply melting all the ingredients together in a saucepan, then pour the glaze all over the brownies!

brownies5blog

Brownies seem to be your favourite thing, beautiful readers! My sweet potato brownies and my raw brownies are almost always the most popular recipes on the blog, so I thought that you might all want some more brownie ideas so that you can keep enjoying them without getting bored! This new brownie recipe is pretty exciting. I’ve spiced it up a little to give you something more unusual and so delicious – in fact I actually prefer it to both the other recipes! Plus this recipe is both nut free and date free, which I know will make lots of you very happy. In terms of taste these beauties are incredibly rich with an amazing chilli kick. Somehow the beets don’t taste earthy, but instead they work with the banana to give each bite an amazingly gooey texture. I should say that these aren’t quite as sweet as conventional brownies, although you can of course add extra maple syrup to the batter if you like. I find that the glaze takes away the need for this though as it brings so much sweetness to the table. The coconut base means that it’s so smooth and it really coats the brownies in sticky, chocolaty goodness, which I think you will absolutely love!

brownies3blogbrownies2blogbrownies6blog

Makes 16 large brownies:

– 1 cup of buckwheat flour (200g)

– 2 bananas (300g)

– 1 small beetroot (80g)

– 12 tablespoons of maple syrup

– 8 tablespoons of raw cacao powder

– 3 tablespoons of coconut oil

– 4 tablespoons of chia seeds with 10 tablespoons of water (soak for 10 mins)

– 2 tbsp chilli flakes

Optional:

– 1/4 cup cacao nibs (60g)

– ¼ cup goji berries or raisins (45g)

For the glaze:

– 2 tablespoons of coconut oil

– 2 tablespoons of pure maple syrup

– 1 tablespoon of raw cacao powder

– 1 tablespoon of almond butter

– 1 teaspoon of chilli flakes

browniesblog

Start by pre-heating the oven to 200C

Then place the beetroot (with it’s skin still on) in a baking tray and place the tray in the oven. Let the beet cook for about an hour, until the skin can be easily peeled off. At this point remove it from the oven and allow it to cool. Once it’s cooled peel the skin off and place the beet in a food processor with the all the remaining ingredients (peel the banana first though) and blend until smooth. If you’re adding cacao nibs, goji berries or raisins stir them in now.

Turn the oven down to 180C

Line a baking tray with coconut oil and then evenly spread the mixture though it. Bake for about twenty minutes.

Once the brownies have cooked and cooled make the glaze by simply melting all the ingredients together in a saucepan, then pour the glaze all over the brownies!

brownies4blo