These red velvet brownies are rich and chocolatey, with a subtle hint of vanilla. If you need your chocolate fix, then these moist, dense brownies will definitely be a hit. They get their gorgeous color, not from food coloring, but from beets. Not only this, the beets also add to their richness!
Fudgy Red Velvet Brownies [Vegan, Gluten-Free]
- 1/2 cup cacao butter
- 2/3 cup coconut sugar
- 3.5 ounces dark chocolate
- 2 medium-sized beets
- 9 tablespoons of aquafaba (liquid from a can of chickpeas)
- Generous 3/4 cup plain gluten-free flour
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- Pre heat the oven to 350°F and line your tray.
- Peel the beets and cut into large pieces, then place them in a saucepan, cover it with water, and boil for 15 minutes over medium heat until soft. Once the beets have 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 approximately 10 minutes until it fluffs up and forms stiff peaks. Set to one side.
- Melt the cacao butter and dark chocolate in a pan over a low heat and then stir in the coconut sugar and vanilla. Add in the beet purée 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.