The Nutri Ninja blender is the perfect way to whizz up these gooey, rich but good-for-you brownies, smothered in a bold coloured frosting. Pipe whatever Halloween pattern you wish on top – the scarier the better!
Bloody Beetroot Brownies
- 2-3 large chunks of cooked beetroot
- 2 large eggs
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 150ml almond or dairy milk
- 100g oat flour
- 100g ground almonds or almond flour
- 75g cacao or cocoa powder powder
- 50g coconut or brown sugar
- For the bloody icing
- 400g can of full-fat coconut milk, stored in the fridge overnight
- 3 tbsp beetroot juice
- 3 tbsp icing sugar
- 1 tsp vanilla
- 2 tbsp coconut oil, melted
- To decorate
- 50g dark chocolate, melted
- Edible silver glitter spray (optional)
Preheat the oven to 180 degrees C and grease and line a square baking tin.
Place the beetroot, eggs, maple syrup, vanilla and milk in your Ninja Kitchen Ninja blender (Food Processor Bowl) and whizz up for 30 seconds until smooth.
Mix together the flours, cacao/cocoa powder, coconut or brown sugar and baking powder in a bowl.
Stir in the blended beetroot mixture and fold in to form a batter.
Spoon this into the tin, spread out evenly and bake for 20-25 minutes, until firm. Leave to cool in the tin then cut into squares.
Now for the decorating!
Scrape the coconut cream out of the can and place in your Ninja Kitchen Ninja blender (Food Processor Bowl). Add the beetroot juice, icing sugar and vanilla and blend for 20 seconds until quite thick and smooth. Stir in the melted coconut oil then place in a bowl and leave in the fridge to chill for at least 30 minutes before using.
When your brownies have cooled down, spread the icing over each one to cover. Now spoon the melted chocolate into a piping bag with a very small nozzle and carefully pipe a spider web pattern onto each one. Chill in the fridge for a bit or serve at your Halloween party!