Beetroot Brownies
What’s delicious, creamy, and packed with veggies? Beet brownies, of course! We partnered with Crowded Kitchen to create vegan and gluten-free brownies from pureed beets.
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Ingredients
- 2-3 beets (to make at least 1 cup of puree)
- 1 cup dark chocolate chips
- 1 cup gluten-free all-purpose flour
- 1 cup almond flour
- ½ cup cocoa powder (unsweetened cocoa powder)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegan butter, softened
- ½ cup cane sugar
- ½ cup maple syrup, room temperature
- ⅓ cup unsweetened applesauce, room temperature
- 1 tsp vanilla extract
- ½ cup non-dairy milk
Freezing
½ cup vegan butter, softened
1 ½ cups powdered sugar
½ tsp vanilla extract
1 ½ tsp beetroot juice
½ cup mini chocolate chips (for topping)
Method
Preheat oven to 350˚F. Grease and line a 9×9 baking pan with parchment paper.
Juice the beets with your slow juicer. Measure out 1 cup of beet pulp. Set the pulp and juice aside.
Melt the chocolate chips. Let cool slightly.
In a medium bowl, combine the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.
Cream the butter and sugar in a large bowl. Add the maple syrup, applesauce, and vanilla. Mix. Add half of the dry ingredients.
Pour in the milk. Add the remaining dry ingredients with 1 cup of beet pulp and melted chocolate. Mix well until completely combined. The mixture will be thick.
Transfer the dough to the pan and spread evenly. Bake for 35-40 minutes on the bottom rack of the oven.
To make the frosting: cream the butter. Add the vanilla and slowly add the powdered sugar. Beat until fluffy. Add 1 ½ tsp of beetroot juice and mix.
Once the brownies are completely cool, coat them with frosting and sprinkle with mini chocolate chips.
Recipe and photos created by Crowded Kitchen.
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