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Vegan Beetroot Chocolate Brownies

vegan
vegetarian
GF
Gluten Free
DF
Dairy Free
V
VG
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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:
hrs
mins
Cook:
hrs
mins
Total:
hrs
mins

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

  1. 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.
  2. Preheat the oven to 180°C/350°F/gas mark 4. Line and grease a 20cm (8-inch) square cake tin.
  3. 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.
  4. Place the sugar, egg replacer, and vanilla into a large bowl. Whisk until fluffy, then spoon into the beetroot mixture.
  5. Sift in the flour, bicarbonate of soda, and cocoa powder and mix until smooth.
  6. Pour into the prepared tin and sprinkle the remaining chocolate on top. Bake in the center of the preheated oven for 30 minutes.
  7. 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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