Chocolate and Beetroot Brownies

These wicked chocolate and beetroot brownies are perfect for morning or afternoon tea.

  • 4 eggs
  • 150g Power Superfoods coconut palm sugar
  • 250g beetroot, boiled, cooled and finely grated
  • 75g Power Superfoods cacao powder
  • 300g almond meal
  • 1 tsp baking powder
  • 75ml Melrose olive oil
  1. Preheat oven to 200°C.
  2. 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.
  3. Spoon mixture into 20 individual muffin paper cases or pour onto a lined brownie tray.
  4. Bake for 30 minutes or until firm and golden. If using a brownie tray, cut into 20 pieces and serve.