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

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

Source : Preheat The Oven To Gas 4 / 180c / 350f And Line An 11 7 Tray Or Swiss Roll Tin With Parchment Papermix The Dry Ingredients Together In A Bowlmix Th...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 10, 2026

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

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 2 photo

  3. Mix the wet ingredients separately then add to the bowl, stirring until combined in a thick batter

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 3 photo

  4. Smooth out into the lined tin

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 4 photo

  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

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 5 photo

  6. Remove from the tin then transfer with the baking paper to a wire rack to cool

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 6 photo

  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!

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 7 photo

  8. Spread over the brownie slab, cut into 15 squares and serve

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 8 photo

  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

    Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF recipe step 9 photo

Ingredients

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

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