Who doesn’t like a nice warm Chocolate Brownies? Enjoy this delicious vegan dessert with a beetroot twist served with a nice scoop or two of dairy free ice cream. With thanks to the super team at Vegetarian for Life for this gorgeous recipe.
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
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 then remove from packet and drain.
2 Preheat 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, eggs/No Egg, and vanilla into a large bowl. Whisk until fluﬀy then spoon into the beetroot mixture.
5 Sift in the flour, bicarb and cocoa powder and mix until smooth.
6 Pour into the prepared tin and sprinkle the remaining chocolate on top. Place in the centre of the preheated oven and bake for 30 minutes.
7 If the brownie is still too soft then cover with foil and continue to bake for a further 10 minutes. Because this is a brownie recipe it will be very moist and sticky.
The mixture keeps well wrapped in cling film and chilled in a fridge for up to a week in an airtight container. Serve with oat cream or ice cream.
Meal Type: Dessert
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