Beetroot brownies
by Felina Graetz
Preparation time:20 min
Cooking time:35 min
Portions:10
Diet:Vegan
Fudgy chocolate brownies enriched with beetroot for extra moisture, natural sweetness, a wholesome plant-based treat.
Ingredients
500ml
Plant-based milk
25ml
apple cider vinegar
500g
beetroot cooked
230g
White sugar
170ml
neutral oil
85g
Cocoa powder
400g
wholegrain flour
25g
baking powder
1 pinch
salt
500g
dark chocolate
caster sugar
Why we love this recipe
We love this beetroot brownie for its moist texture and rich chocolate taste. It turns a simple vegetable into a sweet treat and proves vegan plant-based desserts can feel indulgent.
Felina Graetz
Steps
1.
Dress a 30x30cm tin with baking paper and pre-heat the oven at 200 degrees celsius.
2.
Mix the plant based milk with the apple cider vinegar in a vessel for a couple of minutes.
3.
Blend the beetroot and mix under the sugar and oil.
4.
Add the dry ingredients in a mixing bowl and slowly whisk the wet ingredients into the dry mixture until a smooth dough is formed.
5.
Melt the chocolate in a water bath and whisk the molten chocolate into the dough.
6.
Add the dough into the baking tin and bake for 25-35 minutes, check with a stick if the dough is not sticking anymore to test if the brownies are baked through.
7.
Dust brownies with caster sugar after cooling down.