Sunday 4 February 2018

Vegan Beetroot Brownies

Beetroot and chocolate are two of those flavours that just go. I don't know how it took me so long to realise this, but since I did I've been making plenty of cakes and enjoying plenty of brownies that combine the two. These brownies are a lovechild of chocolate and beetroot, just look how gooey and rich they are! These went down a treat with my non-vegan family too, which is always a plus!

Vegan Beetroot Brownies

My local food market that happens once a month doesn't feature many vegan goodies, although I did come across one stall that sells vegan beetroot brownies, and since trying my first one I've been hooked. I figured it would be easy enough for me to replicate those brownies myself, so one Saturday morning I set about that challenge. I gathered together ingredients I thought would work well in such a recipe, beetroot, sugar, vegetable oil, plain flour etc. I had no specific amounts in mind when I started, so I just began by pulsing the beetroot then going along with that amount. 

You may have seen these on my most recent What I Ate Wednesday post, where I enjoyed snacking on these at work. If you haven't read it yet, go take a look for a peak at what I typically eat in a day.

One of my favourite things about this recipe is that it doesn't call for chocolate, it uses cocoa powder instead. I'm not against using chocolate in a brownie recipe by any means, I just know that personally it's not often that I remember to buy chocolate for baking (and more likely I've eaten it rather than put it aside for baking purposes) and I'm much more likely to have cocoa powder in the cupboard. So give this recipe a go, I promise you it's pretty foolproof, and the result is gorgeous brownies with a beautiful beetroot colour to them.

Vegan Beetroot Brownies
Vegan Beetroot Brownies

Total Time: 30 Minutes
Yield: 9 Brownies

  • 125ml Vegetable Oil
  • 175g Caster Sugar
  • 280g Steamed Beetroot
  • 170g Self-Raising Flour
  • 60g Cocoa Powder
  • 70ml Unsweetened Soya Milk
  • Dash of Vanilla Essence
Cooking Directions
  1. Preheat your oven to 180 degrees celsius. Grease and line a 7-inch square tin.
  2. Beat together the vegetable oil and caster sugar. Pulse the beetroot in a blender (I just used my nutribullet) for a few seconds until it is grated up (honestly it only took about 2 seconds for me!). Mix the beetroot into the sugar mixture.
  3. Sift in the self raising flour and cocoa powder. Mix in soya milk and vanilla essence until the batter becomes smooth.
  4. Pour the mixture into the lined tin, then bake for around 25 minutes until the top is fully baked but the middle is still a little soft. Leave to cool fully in the in before cutting up into squares.

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