Gluten-free brownies with beetroot and basil

Ingredients for 1 servings:

• 300 g almonds, ground
• 250 g margarine
• 5 eggs
• 2 small beetroot (approx. 150 g)
• 4 stalks of basil
• 150g Stevia
• 1 packet of baking powder
• 250 g dark chocolate

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

completely without flour, super juicy, with a hint of basil

Melt the margarine and chopped chocolate and let cool slightly. Crack the eggs into a large bowl and add the chocolate-margarine mixture, whisking well until creamy. The mixture should lighten in color! Finely chop or slice the basil leaves, cut the beetroot into small pieces (vacuum-packed beets work great), and stir in with all the other ingredients. Line a baking sheet with parchment paper and spread the batter on it. Bake at 150 degrees Celsius (300 degrees Fahrenheit) for about 45-60 minutes and do a skewer test—my gluten-free brownies were only in the oven for about 45 minutes. Let the brownies cool slightly in the oven, remove, and cut into 12 pieces.