Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
Gluten-Free Raspberry Cheesecake Brownies Recipe
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
