Eggless Chocolate Brownies with Beetroots
These chocolate beetroot brownies are eggless, refined sugar free and delicious.These are so fudgy and decadent. And, no, you won't taste the beetroots!
Servings 4
Ingredients
Dry Ingredients
- 1 cup plain flour
- ⅔ cup whole wheat flour can be substituted with more plain flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
Wet Ingredients
- 1 cup beetroot puree
- 1 and 1/4 cup brown sugar or coconut sugar can be reduced to 1 cup, if you prefer slightly less sweet cakes or if using melted milk chocolate
- ¾ cup melted dark chocolate read notes below
- ¼ cup melted butter or vegetable oil melted butter has a good flavour in this recipe, however to keep it vegan - oil works
- ¼ cup non dairy milk I used soy milk
- 1 chia egg read notes below
Frosting
- 2 tbsp cocoa powder
- 1-2 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
For the Beetroot Chocolate Brownies
- Preheat oven to 180C and line a 8 inch square tin.
- To a large bowl, add all the dry ingredients and mix well.
- To a smaller bowl, add all the wet ingredients and whisk well.
- Pour the wet ingredients into dry ingredients and mix until just combined.
- Bake for 15 minutes. It may take upto 18 minutes. Insert a toothpick and if there are crumbs on it, then it is perfect. The top must be set when you remove. The brownies firm up as it cools.
Notes
Chia Egg
Add 1 tbsp chia seeds and 2 tbsp water to a blender and grind until combined. Let it sit for 15 minutes until it becomes viscous before you use. Alternatively, you can grind chia seeds and store ( it is hard to grind 1 tbsp dry, so if doing this make a bigger batch)
Melted Chocolate
I prefer using the microwave for melting chocolate. For this recipe, dark chocolate works best. If you are using milk, reduce sugar by 1/4 cup.
Topping
The ganache used in this recipe is the same as the on in my Vegan Gluten Free Brownies! It is absolutely delicious, however you can also skip it in this recipe!