Enjoy these delightful vegan chocolate beetroot brownies as a dessert with a scoop or two of dairy-free ice cream. For more fantastic recipes, visit Vegetarian For Life.
Recipe Tips
Vegan Beetroot Chocolate Brownies
Prep:
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Cook:
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Total:
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Ingredients
- 350g raw beetroot (after peeling)
- 125g vegan dark chocolate cut into pieces/chocolate chips
- 100g non-dairy margarine
- 170g caster sugar
- Egg replacer for 3 "eggs" (such as No Egg)
- 1 tsp vanilla extract
- 150g plain flour
- 1 tsp bicarbonate of soda
- 25g cocoa powder
Instructions
- If using raw beetroot, peel and chop into chunks. Place in a microwave-safe dish with 3 tbsp water. Cover and cook for 12 minutes on full power or until soft. If using vacuum-packed beetroot, remove from the packet and drain.
- Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 20cm (8-inch) square cake tin.
- In a large bowl, add 100g dark chocolate and margarine. If using fresh beetroot, add to this mixture straight from the microwave when hot, then blend until smooth. If using vacuum-packed beetroot, in 10-second bursts, melt the chocolate and margarine in a microwave-safe bowl until soft. Add the beetroot and blend until smooth.
- Place the sugar, egg replacer, and vanilla into a large bowl. Whisk until fluffy, then spoon into the beetroot mixture.
- Sift in the flour, bicarbonate of soda, and cocoa powder and mix until smooth.
- Pour into the prepared tin and sprinkle the remaining chocolate on top. Bake in the center of the preheated oven for 30 minutes.
- If the brownie is still too soft, cover with foil and continue to bake for a further 10 minutes. This brownie recipe will be very moist and sticky.
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