Beetroot Brownies Recipe
A Vegan and a Vegetarian Recipe for Beetroot Brownies - brownies, but vegan AND with hidden veg.
Servings: 12 slices
Ingredients
Vegan Recipe
- 180 g flour
- 1 large red beetroot roasted
- 120 g vegan butter or margarine melted
- 200 g soft brown sugar
- 80 ml oat milk or other milk alternative
- 80 g unsweetened cocoa powder
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
- 150 g choc chips
- cocoa powder or icing sugar for dusting
Vegetarian Recipe
- 150 g self-raising flour
- 250 g butter ideally unsalted, but works with salted butter too
- 1 large beetroot roasted
- 250 g chocolate I used 150g dark and the rest milk chocolate
- 3 medium eggs
- 250 g dark brown sugar
- cocoa powder or icing sugar for dusting optional
Instructions
- Wash the beetroot and cut it into halves or quarters if halves are too big. Roast them in the oven for 45-60 minutes on 180 Celsius. Let them cool when they are done and cut them into cubes.The vegan brownies are easier: blitz the sugar, the vegan butter and the beetroot together in the same bowl then add everything in the same bowl and combine.The vegetarian brownies: beat the sugar and eggs together first, add the beetroot to the same bowl and with a handheld mixer mash the beetroot pieces in. Then melt the butter and chocolate together above simmering hot water on the stove - use heat-proof glass dish for this and a small pan for the water. When melted, fold it into the egg-beetroot-sugar mixture and sift the flour in too. gently fold it together.Grease a bottom of a brownie or shallow loaf tin with margarine (or vegan butter) and spoon the batter into it evenly spreading it in the tin.
- Bake for approximately 30 minutes. Let it cool and enjoy!
