At a glance
You're about to make fudgy gluten-free brownies loaded with beetroot and walnuts that come together in under an hour. The recipe combines a smooth beetroot-banana blend with melted chocolate and toasted walnuts, then bakes for 35 minutes into a rich, indulgent treat that's completely naturally sweetened.
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Blending
Peel the cooked beetroot and cut it into smaller pieces. Place it in a blender along with a ripe, soft banana, honey and eggs. Blend on high speed until the mixture is completely smooth.
For this step
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Adding the chocolate
Melt the butter in a saucepan and break 200 g of chocolate into the hot butter. Set aside 50 g of chocolate and roughly chop it. Leave the chocolate in the melted butter for about five minutes, then whisk until smooth.
For this step
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Mixing everything together
Combine the beetroot mixture, the melted butter and chocolate, 100 g of ground walnuts along with 50 g of roughly chopped walnuts and the chopped chocolate with the millet flour. Transfer everything to a bowl and mix into a smooth batter — no need for a stand mixer, it comes together easily by hand.
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How it went
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