Chocolate and beet brownie bars recipe

Chocolate Beet and Brownie Bars

Photo  Stockfood

Chocolate and beet brownie bars recipe

Add some purple gluten-free flair to your festive table with these vibrant sweet slices that'll please all your guests!

09 December, 2019
Average: 5 (1 vote)

Dietary Consideration

Season & Occasion

serves for

12

total time

2 HR 50 MIN

ingredients

For the purple batter
rolled oats
30 g | 1/3
ground almonds
3 tbsp
Beetroots
2 (large purple beetroot, scrubbed)
Extra olive oil
2 tbsp
fresh whole milk
100 ml whole milk, plus extra as needed
Unsalted butter, softened
180 g | 3/4 cup
Vanilla extract
1 tsp
Caster sugar
180 g | 3/4 cup
Eggs
4 large eggs, at room temperature
flour (gluten free)
200 g | 1 1/3 cups
Fine sea salt
1 pinch
gluten free baking powder
2 1/2 tsp
food coloring
natural purple food colouring
For the base layer:
Unsalted butter, room temperature
120 g | 1/2 cup cubed
biscuits
300 g | 2 cups gluten free oat biscuits, about 18-20 biscuits
light brown sugar
3 tbsp
Fine sea salt
1/2 tsp
To garnish:
milk chocolate, 30% cocoa solids, broken into pieces

Step 01

For the purple batter: Preheat the oven to 190°C (170° fan) | 375F | gas 5. Pulse together the oats and ground almonds in a food processor until the oats are ground. Tip into a bowl and set aside until needed.

Step 02

Rub the beetroot with the oil and arrange on a baking tray. Roast for about 1 hour until the flesh is very tender to the point of a knife. Remove from the oven and leave to cool for 15 minutes.

Step 03

After cooling, peel and cube the flesh. Combine with the milk in a food processor and puree until smooth, scraping down the sides of the processor from time to time; add more milk as needed to achieve a smooth puree. Scrape into a large mixing bowl.

Step 04

Reduce the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a 23 cm | 9" x 32 cm | 13" baking tin with greaseproof paper.

Step 05

Cream the butter with the vanilla extract and sugar in a mixing bowl until pale and fluffy, about 2-3 minutes. Beat in the eggs one by one, mixing well between additions.

Step 06

Gently stir in the flour, salt, and baking powder, taking care to avoid over-mixing the batter.

Step 07

Stir in the prepared beet puree and the prepared oat and almond mixture.

Step 08

If desired, tint the batter by mixing in some purple food colouring, one drop at a time, until you have achieved the desired colour. Chill the batter until needed.

Step 09

For the base layer: Melt the butter in a small saucepan set over a medium heat. Set aside to cool.

Step 10

Pulse the biscuits in a food processor until they resemble breadcrumbs. Tip into a mixing bowl and stir in the sugar, salt, and enough melted butter so that the mixture resembles wet sand.1

Step 11

Pack the mixture into the base of the prepared baking tin, smoothing its top with the back of a damp tablespoon. Bake for 10 minutes.

Step 12

Remove from the oven and scrape the purple batter on top. Gently wrap the tin on a work surface to help settle the batter.1

Step 13

Return the tin to the oven for about 35-40 minutes until the purple layer is set and dry to the touch on top; a cake tester should come out virtually clean from the centre. Remove to a wire rack to cool.

 

Step 14

To garnish:

Once cool, turn out from the tin and cut into rectangular bars. Use a Y-shaped vegetable peeler or cheese slicer to shave some milk chocolate on top of the bars before serving

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