How to Make Appetizing 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 it.

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

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

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

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.