Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch square baking tin with baking paper and set aside.
In a microwave oven, place the
Dark Chocolate (1 cup)
and stop and stir every 15 seconds under smooth. Set aside for a few minutes.
Beets (2 cups)
to a food processor and process until you obtain a smooth puree consistency.
In a large bowl, place the pureed beetroot, chocolate,
Olive Oil (1/4 cup)
Vanilla Extract (1 tsp)
Rose Water (1 Tbsp)
and mix all the ingredients together until smooth.
In a medium sized bowl, mix the
Almond Meal (1 1/2 cups)
Brown Sugar (1 cup)
Baking Powder (1 tsp)
. Transfer this dry mixture into the pureed beetroot mixture and combine all the ingredients together until smooth.
Transfer the brownie mixture into the lined baking tin and place in the warm oven for 30 to 35 minutes until the top of the brownie feels spongy to the fingertips. A skewer should come out clean from the brownies.
Once baked, remove from the oven and leave until the brownies are cooled before removing them from the tin. Cut into 16 squares. If desired, decorate with
Edible Dried Rose Petals (to taste)