Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Vickys Beetroot Nutella Brownies, GF DF EF SF NF. It is one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Vickys Beetroot Nutella Brownies, GF DF EF SF NF:

1. You need 175 grams of gluten-free / plain flour
2. It’s 60 g of cocoa powder
3. It’s 1 tsp of baking powder
4. Prepare 1/2 tsp of salt
5. Prepare 1/4 tsp of xanthan gum if using GF flour
6. Prepare 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. It’s 60 g of pureed beetroot
10. Prepare 50 ml of olive oil
11. It’s 2 tsp of cider vinegar
12. It’s of For the Pink Beetroot Frosting
13. Prepare 175 g of icing sugar
14. It’s 75 g of gold foil-wrapped Stork margarine block
15. Prepare 1 tbsp of beetroot puree
16. Prepare 1 tsp of vanilla extract

Step 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 instruction It uses my homemade coconut milk based condensed milk which youll also need to look up

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