Red velvet brownies made with beetroot aka the secret to making beautifully colour brownies
Inspired by the abundance of beautifully fresh beetroot growing in our garden right now, these red velvet brownies are the result of a day spent in the kitchen getting messy with beets.
While some people are totally against putting veggies into cakes beetroot is the hero in this vegetable based brownie, and creates a gorgeous coloured bake. Along with it’s vibrant colour, beetroot helps keep the brownies wonderfully moist and squidgy – just how a brownie should be.
Using a good quality dark chocolate in this recipe stops the beetroot from coming across too strong, and compliments its earthiness with just the right amount of sweet.
If you can wait long enough let the brownies cool down completely before digging in, the fudge like texture will be worth it.
These Red Velvet Brownies are:
& Naturally coloured
- 100 g cacoa butter
- 100 g coconut sugar
- 100 g dark chocolate
- 2 medium sized beetroot 500g
- 9 tbsp. of aquafaba
- 100 g plain gluten free flour
- 2 tsp. of baking powder
- 1 tsp. of vanilla extract
Pre heat the oven to 180c and line your tray.
Peel the beetroot and cut into large pieces. Place the beetroot into a saucepan, cover it with water and boil for 15 minutes on a medium heat until soft.
Once the beetroot has softened, drain off any excess liquid and then blend for several minutes until a smooth puree has formed.
Meanwhile whisk the aquafaba (by hand or using a mixer) for approx. 10 minutes until it fluffs up and forms stiff peaks. Set to one side.
Melt the cacoa butter, dark chocolate in a pan over a low heat and then stir in the coconut sugar and vanilla.
Add in the beetroot puree along with the flour and baking powder. Stir well.
Carefully pour in the aquafaba and fold in gently with a wooden spoon, ensuring not to knock too much air out of the batter.
Place the mixture into your lined tray and bake for 20 minutes until slightly crisp and well risen all over.
Allow to cool and enjoy on its own or smothered in additional dark chocolate.
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