Vickys Beetroot & ‘Nutella’ Brownies, GF DF EF SF NF

Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF

You can use Nutella or you can use my own chocolate spread recipe (find it in my profile list, see below), eliminating nuts compl…more


15 servings

  1. 175 grams gluten-free / plain flour

  2. 60 g cocoa powder

  3. 1 tsp baking powder

  4. 1/2 tsp salt

  5. 1/4 tsp xanthan gum if using GF flour

  6. 195 g light brown sugar

  7. 170 ml water

  8. 90 grams nutella, ‘*Vickys homemade nutella’ or chocolate chips

  9. 60 g pureed beetroot

  10. 50 ml olive oil

  11. 2 tsp cider vinegar

  12. For the Pink Beetroot Frosting

  13. 175 g icing sugar

  14. 75 g gold foil-wrapped Stork margarine block

  15. 1 tbsp beetroot puree

  16. 1 tsp vanilla extract


  1. Preheat the oven to gas 4 / 180C / 350F and line an 11″× 7″ tray or swiss roll tin with parchment paper

  2. Mix the dry ingredients together in a bowl

  3. Mix the wet ingredients separately then add to the bowl, stirring until combined in a thick batter

  4. Smooth out into the lined tin

  5. Bake for 20 – 25 minutes, until dry on top and starting to pull in from the sides of the tin but still very slightly underdone

  6. Remove from the tin then transfer with the baking paper to a wire rack to cool

  7. Cream the icing sugar and margarine together then mix in the beet puree and vanilla. There will be some speckles of beetroot through the buttercream which can be passed off as sprinkles!

  8. Spread over the brownie slab, cut into 15 squares and serve

  9. Vickys Homemade Nutella has a nut-free chocolate spread recipe at the bottom of the baking instructions. It uses my homemade coconut milk based condensed milk which you’ll also need to look up

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