At a glance
You're blending beetroot with banana and eggs into a smooth base, then melting chocolate into butter before combining everything with ground and chopped walnuts and millet flour for a fudgy gluten-free batter. The trickiest part is getting the chocolate-butter mixture smooth and silky, and then you're baking these rich brownies low and slow for a perfectly dense texture.
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Blend the beetroot
Peel the cooked beetroot and cut it into smaller pieces. Place them in a blender. Add a ripe, soft banana, honey and eggs. Turn the blender to a high speed and blend the whole mixture until smooth.
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Add 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 chop it roughly. Let the chocolate sit in the melted butter for about five minutes, then whisk together.
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Mix everything together
Combine the beetroot mixture, the chocolate-butter mixture, 100 g ground walnuts along with 50 g roughly chopped walnuts and the chopped chocolate with the millet flour. Transfer to a bowl and stir into a smooth batter. It's easy — no need for a stand mixer.
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