Chocolate and Beetroot Brownies
These wicked chocolate and beetroot brownies are perfect for morning or afternoon tea.
- Preheat oven to 200°C.
- Place eggs, coconut palm sugar and beetroot in a large mixing bowl and mix to combine. Add remaining ingredients and a pinch of sea salt, mixing together to combine.
- Spoon mixture into 20 individual muffin paper cases or pour onto a lined brownie tray.
- Bake for 30 minutes or until firm and golden. If using a brownie tray, cut into 20 pieces and serve.