Vegan Beetroot Brownies

Vegan Beetroot Brownies

These vegan beetroot brownies are a tasty alternative to a regular chocolate brownie.

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The following recipe is a rich vegan brownie made using beetroot. It’s the perfect dessert to finish off any meal.

Why use beetroot?

Beetroot is the ideal ingredient for adding moisture when baking, as well as the added hidden vegetable benefits.

The beetroot puree adds moisture and also acts as a binding agent, so can replace egg and milk in recipes like this vegan beetroot brownies recipe.

It doesn’t add flavour though, so no need to worry about your brownies tasting too earthy!

Tips for making beetroot brownies

These brownies tend to be on the gooier side, as the recipe uses cocoa powder instead of melted chocolate, which creates a thinner texture when baked.

Bake the beetroot brownies for the 25 minutes specified in the recipe. It’s very easy to overbake brownies which can harden the centre and stop it from being as gooey.

Overbaking can also cause the top of the brownie to become too crispy and slightly burnt, so stick to the baking time below for the perfect consistency, inside and out.

Chef’s note – blend cooked, peeled beetroot with a couple of tablespoons of water in a high-powered blender to make the purée.

Total Time: 40 minutes

Prep Time: 15 minutes

Cook Time: 25 minutes

Calories: 283

Servings: 14

Rating:  

Total Time: 40 minutes

Calories: 283

Servings: 14

Ingredients

Method

Ingredients

(Servings: 14)

  • 8.9285714285714 8.9285714285714 g plain flour
  • 4.6428571428571 4.6428571428571 g cocoa powder
  • 0.071428571428571 0.071428571428571 tsp nutmeg
  • 0.071428571428571 0.071428571428571 tsp baking powder
  • 10.714285714286 10.714285714286 g beetroot puree
  • 14.285714285714 14.285714285714 g caster sugar
  • 8.5714285714286 8.5714285714286 ml maple syrup
  • 0.071428571428571 0.071428571428571 tsp vanilla bean paste
  • a pinch of sea salt

Method

  1. Preheat the oven to 160°C/350°F/Gas Mark 3 and line a 25cm square baking tray with parchment paper.
  2. Add all the dry ingredients for the brownies to a large bowl and mix well to combine. Add the wet ingredients to the bowl and mix everything together well using a hand whisk, until smooth.
  3. Pour the batter into the prepared pan and transfer to the oven to bake for 25 minutes. Check they are cooked by inserting a skewer into the middle – if it comes out almost clean then the brownies are ready.
  4. Allow it to cool for a few minutes in the tin before turning it out onto a wire rack to cool completely.
  5. Cut into squares and dust with icing sugar before serving.

Each 100g serving provides:

2.5g Fat, 1.4g Saturates, 58g Carbohydrates, 42g Sugars, 4.6g Protein, 0.41g Salt.

 

Still need to satisfy your sweet tooth? Try out one of these vegan brownie recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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