Glazed Chilli and Beetroot Brownies

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Brownies seem to be your favourite thing, beautiful readers! My sweet potato brownies and my raw brownies are almost always the most popular recipes on the blog, so I thought that you might all want some more brownie ideas so that you can keep enjoying them without getting bored! This new brownie recipe is pretty exciting. I’ve spiced it up a little to give you something more unusual and so delicious – in fact I actually prefer it to both the other recipes! Plus this recipe is both nut free and date free, which I know will make lots of you very happy. In terms of taste these beauties are incredibly rich with an amazing chilli kick. Somehow the beets don’t taste earthy, but instead they work with the banana to give each bite an amazingly gooey texture. I should say that these aren’t quite as sweet as conventional brownies, although you can of course add extra maple syrup to the batter if you like. I find that the glaze takes away the need for this though as it brings so much sweetness to the table. The coconut base means that it’s so smooth and it really coats the brownies in sticky, chocolaty goodness, which I think you will absolutely love!

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Makes 16 large brownies:

– 1 cup of buckwheat flour (200g)

– 2 bananas (300g)

– 1 small beetroot (80g)

– 12 tablespoons of maple syrup

– 8 tablespoons of raw cacao powder

– 3 tablespoons of coconut oil

– 4 tablespoons of chia seeds with 10 tablespoons of water (soak for 10 mins)

– 2 tbsp chilli flakes

Optional:

– 1/4 cup cacao nibs (60g)

– ¼ cup goji berries or raisins (45g)

For the glaze:

– 2 tablespoons of coconut oil

– 2 tablespoons of pure maple syrup

– 1 tablespoon of raw cacao powder

– 1 tablespoon of almond butter

– 1 teaspoon of chilli flakes

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Start by pre-heating the oven to 200C

Then place the beetroot (with it’s skin still on) in a baking tray and place the tray in the oven. Let the beet cook for about an hour, until the skin can be easily peeled off. At this point remove it from the oven and allow it to cool. Once it’s cooled peel the skin off and place the beet in a food processor with the all the remaining ingredients (peel the banana first though) and blend until smooth. If you’re adding cacao nibs, goji berries or raisins stir them in now.

Turn the oven down to 180C

Line a baking tray with coconut oil and then evenly spread the mixture though it. Bake for about twenty minutes.

Once the brownies have cooked and cooled make the glaze by simply melting all the ingredients together in a saucepan, then pour the glaze all over the brownies!

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  • ellawoodward

    I am so pleased you love them!

  • ellawoodward

    You can probably skip it out but it will change the taste and texture a little.

  • ellawoodward

    Yes you can steam them x

  • ellawoodward

    So glad you enjoyed them! Ella x

  • ellawoodward

    You’re welcome, glad to hear they’re keeping your running going! Definitely try the sweet potato ones next! Glad you liked the recipe. Ella x

  • ellawoodward

    So pleased you love the recipe – I’m addicted too! Ella x

  • ellawoodward

    Hi Lori, yes this would be a fine substitute – but you may need to add a little more liquid for the coconut flour! Ella x

  • ellawoodward

    Hi, yes you can use alternative flours, you might need to add a little more liquid if using coconut flour though. Ella x

  • ellawoodward

    Hiya, nope the recipe doesn’t need it! Ella X

  • ellawoodward

    Hi Lily, yes red pepper flakes are the same thing as chilli flakes :) (but not to be confused with the powders, which are usually mixed seasonings!) In lieu of buckwheat flour, you could try ground almonds, this may be a little denser but I think it would be great! Ella x

  • ellawoodward

    Hi Juliette, you can substitute tahini for the almond butter in the glaze! They are also delicious without the glaze too. Ella x

  • ellawoodward

    Hi, I’m looking into natural versions but no these brownies don’t need a rising agent :) Ella x

  • ellawoodward

    Hi Kasia, thank you for your kind comment! You can reach me at ella@deliciouslyella.com :)

  • ellawoodward

    Hi Kasia, thank you for your kind comment! You can reach me at ella@deliciouslyella.com :)

  • ellawoodward

    Hi Victoria, I think a nice alternative would be ground almonds if you’re not allergic! ella x

    • Victoria

      Excellent! Can wait to try it! :D

    • Victoria

      Excellent! Can´t wait to try it! :D

  • ellawoodward

    Hi Lori, I think the brownies taste their best for up to 5 days, but you could keep them for up to a week in an air-tight container :) If you’re serving to friends I would serve it warm, or you can glaze them and then keep them like that. ella x

  • ellawoodward

    Hi Rita, thank you! You can store them with or without, it works both ways! If you’re serving to friends I’d recommend heating the glaze and adding afterwards, or otherwise you can store them glazed :)

  • ellawoodward

    Hi Ivelina,
    I do hope they get better as they’re not supposed to taste rubbery! The brownies are gooey though. It could be your oven but doesn’t strike me as the reason behind the strange texture! The only thing I could suggest would be to try them again, double checking everything, hope it works out! Ella x

  • ellawoodward

    Sounds delicious! x

  • Laura

    Hi Ella,

    Dying to get home and make these tonight :) I do have one question though (sorry!) – i loathe bananas and i worry i’ll be able to taste them in the brownies. Can i substitute with avocado for example? They seem the same squishiness is my logic :)

    Laura x

    • ellawoodward

      Hey Laura,
      You can taste the bananas really subtlety so if you’re not a fan then I think avocado could be a good substitute yes, I haven’t tried it with avocado so let me know how it goes! Have a lovely day :) Ella x

      • Laura

        Hey Ella,
        Wonderful, thank you! I certainly will (fingers crossed they work!) and the same to you, London is so rainy! Enjoy the sun x

        • ellawoodward

          Hi Laura, I’m back in London – I feel that raininess too! :) Ella x

  • Laurent

    I just had these brownies with my boyfriend, and what followed was amazing sex! Thank you Ella, you’re the best.

  • ellawoodward

    Hi Kristie, mine is just a standard baking tray that fits my oven, I think it’s about 50-40cm. The amount of food on the tray will affect the cooking time, but as long as the ingredients fit comfortably on the baking tray and it’s not too overloaded, the cooking time shouldn’t alter too far from the recipe. Hope that helps! and hope you love the recipes :) ella x

  • Emily

    yummmm these were great. i am lovin beets so much i just bought my own plant. thanks for inspiration once again :D

  • ellawoodward

    Absolutely, you’re right, I appreciate that would be helpful! In the UK, we have baking trays that fit in our ovens like a shelf so they all vary. Thanks for letting me know, Kristie. Have a great day, ella x

  • ellawoodward

    Hi laura, glad you’re loving the site :)! I would suggest maybe ground almonds, or another type of gluten free flour that you can come across? Hope that helps! Ella x

  • ellawoodward

    Hi Chantal, you know I’m not sure actually, no where specifically, but I know John Lewis and lots of kitchen shops stock similar ones. Hope that helps! Ella x

  • ellawoodward

    It depends if you’d like the glaze hot or not, if not then doing it in the evening would be fine and probably quicker! x

  • ellawoodward

    I will actually be doing a post on raw cacao in the near future but I love it and use it in baking etc all the time. Best of luck with your healthy changes xx

  • ellawoodward

    Hi Rachael. I would not use cacao butter as an alternative to almond butter as the consistencies and flavours are completely different. Hope you love the book! X

  • ellawoodward

    Hi Anne, yes olive oil is a great alternative! X

  • Galina Agintiene

    Just made these brownies, they are fantastic! I used honey instead of maple syrup and cooked beetroot instead of baked and they turned out beautifully :)

  • ellawoodward

    Hi Stella, you could try using sunflower or pumpkin seed butter. Instead of coconut milk, you could try using oat milk. X

  • ellawoodward

    Hi Rita, the chilli just gives it an extra kick. Chilli powder is fine to use! X

  • ellawoodward

    Hi Becky, yes carob is a great alternative to cacao. So glad you love the recipes! Have a lovely day! X

  • ellawoodward

    Hi Lita, it’s 3 tablespoons of solid coconut oil. Have a lovely day! X

  • ellawoodward

    You could try avocados instead as they provide a similar creamy texture. The other flavours should mask the taste of the avocado! Have a lovely day x