Beetroot Brownie

INGREDIENTS:

• 650 g of raw beets (2 heads)
• 120 g butter
• 200 g sugar-free dark chocolate, minimum 70%
• 250 g of erythritol
• 1 teaspoon vanilla aroma
• 3 eggs
• 70 g wholemeal flour
• 30 g of wheat flour
• 30 g of cocoa powder
• 1 teaspoon baking powder

PREPARATION:

1.) Wash the beets thoroughly, wrapped in aluminium foil, and baked in a preheated oven at 200 degrees for about 1-1, 5 hours. It's good if the knife/fork slides in easily.

2.) When the beets are fried, let them cool a little bit, then peel them and cut them into small cubes.

3.) When completely cooled, mix the soft butter in a blender or whisk and mix until becomes creamy.

4.) Melt the dark chocolate over steam or in a microwave and mix with the remaining butter, erythritol, vanilla flavour, and eggs at the same time.

5.) Mix with the beetroot cream, add the flour mixed with the baking powder and the cocoa powder.

6.) Bake it in the preheated oven at 180 C, with bottom-top mode for approx. 30 minutes.

7.) The cake can be decorated with sugar-free whipped cream and sliced almonds and with cinnamon.