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

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

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

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

1. Prepare 175 grams of gluten-free / plain flour.
2. It's 60 g of cocoa powder.
3. You need 1 tsp of baking powder.
4. It's 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. You need 170 ml of water.
8. Prepare 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. It's 2 tsp of cider vinegar.
12. It's of For the Pink Beetroot Frosting.
13. It's 175 g of icing sugar.
14. You need 75 g of gold foil-wrapped Stork margarine block.
15. You need 1 tbsp of beetroot puree.
16. Prepare 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.