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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys beetroot & 'nutella' brownies, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Vickys Beetroot & 'Nutella' Brownies, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have vickys beetroot & 'nutella' brownies, gf df ef sf nf using 16 ingredients and 9 steps. Here is how you can achieve that.

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

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