Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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  • 2 reviews Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free} Print Prep time 15 mins Cook/Chill Time
  • 25 mins Ready In 40 mins {Gluten-Free, Vegan, Refined Sugar-Free} Author: Audrey @ Gluten-Free Vegan Love Makes: an 8" x 12" tray Ingredients Fudgy Brownie Base Ingredients 1 cup + 2 tbsp of my gluten-free all purpose flour mix {combine: ½ cup brown rice flour, 6 tbsp sweet sticky rice flour, ¼ cup tapioca flour, ¼ tsp guar gum} {or for a store-bought mix, I recommend using Pamela's Artisan Flour Blend} ½ cup cocoa powder 1 tsp cinnamon ½ tsp baking soda ¼ tsp salt 1 cup cooked beet puree {see notes} 1 cup maple syrup {or any liquid sweetener of your choice} ½ cup beet water {leftover from cooking, or just use regular water or mylk} 1 tbsp vanilla Chocolate Topping Ingredients {don't skip this super important part of the brownies!} 1 cup non-dairy chopped chocolate chips ¼ cup non-dairy butter {I used Earth Balance} {or make your own} {note, if your butter is unsalted, add a generous dash in} ¼ cup beet water 1 tsp vanilla ½ tsp pure almond extract Some non-dairy powdered milk {I used coconut milk -- I use this in place of powdered sugar} or cocoa powder for dusting Instructions Preheat oven to 350F. Grease an 8" x 12" baking tray {or something of a similar size} and set aside. Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining base ingredients and mix everything with a mixer to combine. Pour into prepared baking pan and level the top with a spatula to smooth out the batter. Bake in a pre-heated oven for approximately 25 minutes until a skewer inserted in the center comes out dry. Remove from oven and place on a cooling rack for 10 minutes In the meantime, prepare the chocolate topping by placing all ingredients in a glass heat-proof bowl. Warm the mixture on a double boiler and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies {use a spatula to spread it around evenly as needed}. Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes {once the tray has cooled enough to go in the fridge}. {This will allow the topping to get absorbed into the brownies and add that delicious fudginess I've been talking about.} Dust with some cocoa powder or non-dairy powdered milk, cut into squares, and dive in! :) Notes To make the beet puree, I simply boiled a few small beets in water until they were tender enough to pierce with a fork. I then strained them {reserving the water for use in the recipe} and pureed them using my magic bullet with the addition of approx. 2 tbsp of the water to help things blend easier {don't add too much because you don't want the puree to be too wet, just enough to blend it}, though a food processor or blender would work equally well. 3.2.2925

Instructions

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