Cassava Flour Brownies With Beetroot Frosting
These mouthwatering, gluten-free brownies are more nutritious and delicious than store-bought mix by a landslide.
For the brownie:
- 1/4 cup cacao powder
- 1/3 cup plus
- 1 tbsp Carrington Farms Organic Cassava Flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup dark chocolate baking chips
- 1/2 cup Carrington Farms Organic Ghee
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
For the beetroot frosting:
- ⅔ cup heavy whipping cream
- ¼ tsp Carrington Farms Xanthan Gum
- 1 tbsp vanilla extract
- 1 tsp Carrington Farms Beet Root Powder
Preheat the oven to 350ºF and line an 8x8 baking pan with parchment paper and set to the side.
Combine Carrington Farms Organic Cassava Flour, cacao powder, salt and baking soda in a large bowl and set to the side.
In a small saucepan over low heat, melt the dark chocolate chips with Carrington Farms Organic Ghee, whisking until smooth. Allow mixture to cool for 1 minute and then whisk in granulated sugar until smooth (about 1 minute). Whisk in the eggs and vanilla extract until combined.
Pour the chocolate mixture into the bowl of dry ingredients and use a large spoon to mix until combined. Batter should be fudgy and thick.
Transfer batter to the prepared baking pan and make sure batter is spread evenly.
Bake brownies for 17-19 minutes, or until a toothpick comes out with crumbs.
Allow brownies to cool at room temperature in a pan for 45 minutes.
While brownies cool, make the beet root frosting.
For the frosting, in a small bowl, add heavy whipping cream, vanilla extract and Carrington Farms Beet Root Powder.
Evenly sprinkle the Carrington Farms Xanthan Gum over the heavy cream mixture.
With an electric hand mixer, beat the ingredients in the bowl until a silky creamy texture and no clumps from beet root powder, about 3 minutes.
When ready to serve brownies, smooth the beet root frosting over the brownie top gently. Cut into 9 pieces and serve.