Recipe of Any-night-of-the-week Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF

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The ingredients needed to make Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF:

1. Get 175 grams gluten-free / plain flour
2. Make ready 60 g cocoa powder
3. Take 1 tsp baking powder
4. Prepare 1/2 tsp salt
5. Prepare 1/4 tsp xanthan gum if using GF flour
6. Prepare 195 g light brown sugar
7. Get 170 ml water
8. Get 90 grams nutella, '*Vickys homemade nutella' or chocolate chips
9. Make ready 60 g pureed beetroot
10. Prepare 50 ml olive oil
11. Get 2 tsp cider vinegar
12. Get For the Pink Beetroot Frosting
13. Make ready 175 g icing sugar
14. Get 75 g gold foil-wrapped Stork margarine block
15. Take 1 tbsp beetroot puree
16. Make ready 1 tsp vanilla extract

Instructions to make Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF:

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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