red velvet brownies

Makes 1 loaf tin, 8 squares

Red velvet is one of my favourite flavours in baking, but it’s not often you come across a grain free version - so like most things, I made my own version! The texture of this is divine, I personally prefer it straight from the fridge!

Ingredients

1 egg + egg yolk room temperature

1/4 C maple syrup

2 Tbsp coconut sugar

1/3 C melted butter/ghee and cooled

3/4 C (80 g) almond flour

1/4 C (30 g) coconut flour

2 Tbsp tapioca flour

2 tsp beetroot powdered

2 tsp cocoa powder

1/2 tsp baking soda

1/3 C white chocolate chips of choice

Beat the eggs, maple syrup and sugar together for a few minutes, until the mixture is light and foamy. Whisk in the butter, in a separate bowl combine all of the dry ingredients. Mix altogether and let in sit for a few minutes so the flours hydrate. Fold through the chocolate chips, then press the mixture into a lined loaf tin. Bake in the oven for 15 minutes at 180 C. If it’s a little jiggly it’s okay as we don’t want to over bake it, just let it cool before cutting (or refrigerate). Store airtight in the refrigerator or freezer.