Preheat oven to 180 C and line a small brownie pan or alternatively, an 8-inch (20 centimetre) round cake tin, with baking paper.
Place the beetroot in a food processor and blend until relatively smooth (it can be a little chunky as you will blend again). Add in the coconut oil, eggs and vanilla and blend again until combined.
Add the coconut flour, coconut sugar, cacao powder, flaxseed, cinnamon, bicarb and salt to the wet mixture. Blend again to form a thick batter, which will have a consistency kind of like chocolate mousse.
Fold about 3/4 (60 grams) of the chocolate chips/chunks through the batter.
Scoop the batter into your lined cake tin, using a spatula to smooth and press the batter down evenly. Bake for approximately 30-35 minutes, or until firm and dry to touch in the centre and the edges are starting to darken and crisp.
Allow the brownie to cool to room temperature. Once cool, melt the remaining chocolate and drizzle decoratively over the top. Place the brownies in the fridge for at least an hour so the chocolate sets (this will also help the brownies firm up and become easier to slice).
Once the chocolate drizzle has set, slice and serve! Store the brownies in the fridge for up to one week, or alternatively freeze for a longer life (they will last a few months).
Notes
*when I’m in a rush, I make these using one of the little vacuum-packs of organic pre boiled beetroot you can pick up at most supermarkets! They work perfectly.
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