Easiest Way to Prepare Delicious Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF

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

You can have Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF using 16 ingredients and 9 steps. Here is how you cook that.

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

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

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

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.