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Beetroot + Olive Oil Brownies with Salted Chocolate Ganache {vegan, GF}

vegan, gf, soy‐free, nut‐free
Seriously delicious fudgy brownies. Sweet and earthy beetroot mingles happily with the dark chocolate in the brownies and fruity olive oil ties it all together. A fluffy salted ganache on the top makes these incredibly decadent.
Servings 12

Ingredients

brownies

  • 3/4 cup chickpea/besan flour
  • 1/4 cup buckwheat flour
  • 1/4 cup arrowroot starch
  • 3/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp himalayan salt
  • 1/4 tsp cinnamon
  • 1 cup cooked beetroot puree from approx 2 boiled/steamed beetroot
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1/2 cup almond or coconut milk the kind from a bottle not a can
  • 1/3 cup extra virgin olive oil
  • 1 tbsp vanilla extract
  • 2/3 cup roughly chopped chocolate i used loving earth mylk chocolate

ganache

  • 1/2 cup raw cacao butter
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 1/2 tsp himalayan sea salt
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut cream the thick bit on the top of a refrigerated can
  • sea salt flakes to sprinkle

Instructions

brownies

  • Preheat oven to 180C/350F. Grease and line an 8″ x 12″ baking tray {or something of a similar size}, leaving some baking paper overhanging to lift the brownie out of the tin once it's baked.
  • Whisk together all of the dry ingredients in a large bowl (chickpea flour through to cinnamon). Mix together wet ingredients (beetroot puree through to vanilla) in a food processor, or just whisk together in a bowl, until smooth. Whisk the wet mixture into the dry ingredients. Stir in the chopped chocolate if using then scrape into the prepared baking pan.
  • Bake in pre‐heated oven for approximately 25–30 minutes until a skewer inserted in the center comes out with some moist crumbs attached, but not too gooey (under‐baked is probably better than over‐baked though!). Remove from oven and place on a cooling rack. After the brownie has cooled for 15 minutes in the tin use your baking paper overhang to remove it, then place on the cooling rack until completely cool.
  • When completely cooled, frost and sprinkle with sea salt flakes. Slice into squares and serve. Brownies will keep for 3–4 days in the fridge in an airtight container but are best on the day of making.

ganache

  • Melt cacao butter in a heat‐proof boil over a saucepan of simmering water, watch it, it burns easily. Remove from the heat and whisk in cacao powder followed by the maple, salt vanilla and olive oil. Cool slightly. Slowly whisk in the coconut cream until it's a thick, glossy mix and set in the fridge to thicken, whisking occasionally. Frost cooled brownies with frosting.