BryonySep 16, 2025

https://www.instagram.com/p/DOqkeiBiOEF/

#glutenfree #glutenfreelife #glutenfreebaking #glutenfreefood #glutenfreerecipes
#dairyfree #dairyfreelife #dairyfreebaking #dairyfreefood #dairyfreerecipes
#brownies #brownielove #browniebaking #homemadebrownies #chocolatebrownies
#bakinglove #bakingfromscratch #homebaked #rustic #bakingfun
#roseflavour #roseflavour #floralbaking #flowerfood #glutenfreebrownie
#prettyfood #foodphotography #beautifulfood #foodstyling #foodiegrams

Lifestyle | Foodie | Family | Bryony on Instagram: "Rustic Beetroot, Chocolate and Rose Brownies (Gluten & dairy free) 🌹 Ingredients that work! Beetroot makes brownies extra moist, naturally sweet and richer in colour without altering the chocolate flavour! Coconut oil keeps brownies moist and dairy‑free and the almond flour makes them tender, nutty and gluten‑free. Rose water is a fragrant liquid made by steeping or distilling rose petals, used to add a delicate floral flavour to food and drinks. Dark chocolate has more cocoa solids and less sugar than milk chocolate, giving brownies a deeper flavour and making them less sweet. INGREDIENTS: • 200g cooked beetroot, finely grated • 150g dark chocolate (dairy-free), chopped • 100g coconut oil or dairy-free butter • 3 large eggs • 150g coconut sugar or soft brown sugar • 1 tsp vanilla extract • 1 tbsp rose water • 100g almond flour • 30g cocoa powder (unsweetened) • ½ tsp baking powder • Pinch of salt • Dried rose petals (for topping) • Optional: crushed pistachios or flaky sea salt METHOD: 1. Preheat oven to 180°C (160°C fan). Line a square tin (20cm) with parchment, letting it overhang for easy lifting. 2. Melt chocolate and coconut oil gently in a pan or bowl over simmering water. Stir until smooth, then remove from heat. 3. In a large bowl, whisk eggs, sugar, vanilla and rose water until light and slightly frothy. 4. Stir in the grated beetroot and melted chocolate mixture. 5. Fold in almond flour, cocoa powder, baking powder and salt until just combined. The batter will be thick and glossy. 6. Pour into tin, smoothing the top. Scatter with dried rose petals and any extras like pistachios or sea salt. 7. Bake for 30-35 minutes until the edges are set but the centre still has a slight wobble. A skewer should come out with moist crumbs. 8. Cool completely in the tin. Slice into imperfect squares. Let the crumbs fall where they may. To note: • Store in an airtight container for up to 3 days or freeze for 1 month (they'd be gone first day) • If new to beetroot baking - you can boil, steam or use vacuum-packed beetroot (not pickled)"

bryonyannie on September 16, 2025: "Rustic Beetroot, Chocolate and Rose Brownies (Gluten & dairy free) 🌹 Ingredients that work! Beetroot makes brownies extra moist, naturally sweet and richer in colour without altering the chocolate flavour! Coconut oil keeps brownies moist and dairy‑free and the almond flour makes them tender, nutty and gluten‑free. Rose water is a fragrant liquid made by steeping or distilling rose petals, used to add a delicate floral flavour to food and drinks. Dark chocolate has more cocoa solids and less sugar than milk chocolate, giving brownies a deeper flavour and making them less sweet. INGREDIENTS: • 200g cooked beetroot, finely grated • 150g dark chocolate (dairy-free), chopped • 100g coconut oil or dairy-free butter • 3 large eggs • 150g coconut sugar or soft brown sugar • 1 tsp vanilla extract • 1 tbsp rose water • 100g almond flour • 30g cocoa powder (unsweetened) • ½ tsp baking powder • Pinch of salt • Dried rose petals (for topping) • Optional: crushed pistachios or flaky sea salt METHOD: 1. Preheat oven to 180°C (160°C fan). Line a square tin (20cm) with parchment, letting it overhang for easy lifting. 2. Melt chocolate and coconut oil gently in a pan or bowl over simmering water. Stir until smooth, then remove from heat. 3. In a large bowl, whisk eggs, sugar, vanilla and rose water until light and slightly frothy. 4. Stir in the grated beetroot and melted chocolate mixture. 5. Fold in almond flour, cocoa powder, baking powder and salt until just combined. The batter will be thick and glossy. 6. Pour into tin, smoothing the top. Scatter with dried rose petals and any extras like pistachios or sea salt. 7. Bake for 30-35 minutes until the edges are set but the centre still has a slight wobble. A skewer should come out with moist crumbs. 8. Cool completely in the tin. Slice into imperfect squares. Let the crumbs fall where they may. To note: • Store in an airtight container for up to 3 days or freeze for 1 month (they'd be gone first day) • If new to beetroot baking - you can boil, steam or use vacuum-packed beetroot (not pickled)".

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BryonyAug 21, 2025

https://www.instagram.com/p/DNoEIVnoTO0/

#bakinguk #homebaking #bakinglove #bakingwithlove #brownies #fudgybrownies #chocolatebrownie #homemadebrownies #brownielove #browniebaking #homemade #dessertlover #sweettooth #chocolatelover #bakedwithlove #bakingtherapy #instabaking #bakingcreations #bakinghappiness #dessertinspo #foodphotography #smallbatchbaking #bakingjoy #bakingpassion #fruitsalad #bakinginspiration #bakingcommunity #frommykitchentoyours #browniepizza #fruitlove

Lifestyle | Foodie | Family | Bryony on Instagram: "Brownie Pizza with homemade buttercream and Fruit - a family fave 😋 INGREDIENTS: For the Brownie Base - ¾ cup (170 g) butter, softened - 1 cup (200 g) sugar - 1 large egg - 1 tsp vanilla extract - 1½ cups (190 g) plain flour - ¼ cup (25 g) unsweetened cocoa powder - ½ tsp baking powder - ¼ tsp salt For the Buttercream - ½ cup (115 g) unsalted butter, softened to room temperature - 2 cups (250 g) icing sugar, sifted - 2 tbsp whole milk (plus a splash more if needed) - 1 tsp vanilla extract - Pinch of salt (optional — brings out the sweetness) For the Topping - Fresh strawberries sliced - Bananas, sliced - Red and green grapes, halved - Any fruit to your fancy really! METHOD: 1. Prep and bake the brownie base! - Heat oven to 175 °C (350 °F). Grease or line a 14‑inch pizza pan. - Cream butter and sugar until pale and fluffy. Beat in egg and vanilla. - In another bowl, whisk flour, cocoa, baking powder, and salt. - Gradually fold dry mix into wet until combined. - Spread into the pizza pan, leaving a small gap at the edges. - Bake 15–20 minutes or until a toothpick comes out with a few moist crumbs. - Cool completely in the pan on a wire rack. 2. Make the buttercream - Beat butter on medium‑high until creamy and slightly paler (about 2 minutes). - Add sifted icing sugar in two batches, mixing on low to avoid sugar clouds. - Add vanilla and milk, then beat on high for 2–3 minutes until fluffy and spreadable. - If too thick, add a tiny splash more milk; if too soft, add a spoonful of icing sugar. 3. Assemble your brownie pizza! - Spread buttercream over the cooled brownie base - no need for perfection! - Scatter fruit generously, letting the colours and shapes overlap. - Slice into wedges and serve immediately for the freshest look or refrigerate if making ahead. Extra thoughts: - Use very ripe strawberries and grapes for gloss and flavour; bananas not so much or they'll brown fast! - Try a pinch of lemon zest in the buttercream for a brightness that pops against the chocolate."

bryonyannie on August 21, 2025: "Brownie Pizza with homemade buttercream and Fruit - a family fave 😋 INGREDIENTS: For the Brownie Base - ¾ cup (170 g) butter, softened - 1 cup (200 g) sugar - 1 large egg - 1 tsp vanilla extract - 1½ cups (190 g) plain flour - ¼ cup (25 g) unsweetened cocoa powder - ½ tsp baking powder - ¼ tsp salt For the Buttercream - ½ cup (115 g) unsalted butter, softened to room temperature - 2 cups (250 g) icing sugar, sifted - 2 tbsp whole milk (plus a splash more if needed) - 1 tsp vanilla extract - Pinch of salt (optional — brings out the sweetness) For the Topping - Fresh strawberries sliced - Bananas, sliced - Red and green grapes, halved - Any fruit to your fancy really! METHOD: 1. Prep and bake the brownie base! - Heat oven to 175 °C (350 °F). Grease or line a 14‑inch pizza pan. - Cream butter and sugar until pale and fluffy. Beat in egg and vanilla. - In another bowl, whisk flour, cocoa, baking powder, and salt. - Gradually fold dry mix into wet until combined. - Spread into the pizza pan, leaving a small gap at the edges. - Bake 15–20 minutes or until a toothpick comes out with a few moist crumbs. - Cool completely in the pan on a wire rack. 2. Make the buttercream - Beat butter on medium‑high until creamy and slightly paler (about 2 minutes). - Add sifted icing sugar in two batches, mixing on low to avoid sugar clouds. - Add vanilla and milk, then beat on high for 2–3 minutes until fluffy and spreadable. - If too thick, add a tiny splash more milk; if too soft, add a spoonful of icing sugar. 3. Assemble your brownie pizza! - Spread buttercream over the cooled brownie base - no need for perfection! - Scatter fruit generously, letting the colours and shapes overlap. - Slice into wedges and serve immediately for the freshest look or refrigerate if making ahead. Extra thoughts: - Use very ripe strawberries and grapes for gloss and flavour; bananas not so much or they'll brown fast! - Try a pinch of lemon zest in the buttercream for a brightness that pops against the chocolate.".

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