Here is the recipe for the BEETROOT BROWNIES (Gluten Free) that I made for the Upton Workshop:
200 to 250grams cooked beetroots, chopped
120grams cooking dark chocolate
60ml coconut oil
60ml honey or agave nectar or maple syrup
2 large eggs
2 tsp vanilla extract
30grams cacao powder (or unsweetened cocoa)
3 TBS coconut flour or any other GF flour
1/2 tsp baking soda
1/4 tsp sea salt
60grams chocolate chips (choose your chips, white, milk or dark)
In a small sauce pan, melt the 120grams of chocolate with coconut oil over low heat, stirring continuously until melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
Preheat oven to 180 degrees and line an 8×8, or 9×9 square tin with baking parchment.Set aside.
Add chopped beetroots to bowl of a food processor and process until pureed. If having a hard time processing, add 1 TBS water.Set aside.
In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain.Set aside.
In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beetroot puree and whisk until combined. Add cacao mixture to large bowl of wet ingredients.
Using a rubber spatula, gently fold in dry ingredients until combined.Add in chocolate chips and gently combine.
Pour your mix into prepared square pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.