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Fudgy Beet Brownies
[Vegan]

AM By: Ashley Madden

Author Bio

Bestselling author Ashley Madden makes it easy to prepare—and fall in love with—comforting dishes packed... Read More

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Fudgy Beet Brownies [Vegan]

12-16

Dairy Free

Vegan

Roasted beets do some heavy lifting in these rich and dense brownies. They add texture, moisture and a tempting red velvet hue without any of the earthy beet flavors you might anticipate. These are unquestionably unique and the most delicious brownies I’ve ever made. The dark bitter chocolate and sweet coconut sugar balance each other perfectly; and the chickpea flour and walnut base offers such essential nutrients as protein and omega-3 fatty acids without compromising any of the fudgy goodness you expect from a great brownie. These are at their best when cooled, but are also super yummy served a little warm with vegan ice cream.

Credit:

Reprinted with permission from Plant-Based Delicious by Ashley Madden. Page Street Publishing Co. 2023. Photo credit: Ashley Madden.

10 oz (300 g) beets (2 small to medium-sized beets), scrubbed and chopped into 2 ̋ (5-cm) chunks (2 cups chopped)
1 cup (97 g) chickpea flour
3/4 cup (75 g) gluten-free oat flour
1 cup (144 g) coconut sugar
1 cup (86 g) unsweetened cocoa powder
2 teaspoons (9 g) baking powder
1/2 teaspoon sea salt
1 cup (100 g) walnuts, divided
1 teaspoon pure vanilla extract
3/4 cup (175 ml) unsweetened almond milk or organic soy milk
1/2 cup (88 g) mini vegan chocolate chips, plus more for garnish if desired

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How to Prepare Fudgy Beet Brownies [Vegan]

First, roast the beets: Preheat the oven to 400°F (200°C). Remove any gnarly stems or thick-skinned areas from the beets. Place the beets in a small casserole dish and pour a little bit of water into the bottom of the dish, just enough to cover the bottom. Cover the dish tightly with tinfoil and roast the beets for 45 to 60 minutes. They’re done when they’re fork-tender. Remove the beets from the oven and keep the tinfoil on for 15 minutes so they continue to steam. Then, remove the foil and let cool completely. I like to turn the oven off at this point and come back to the brownies a few hours later. Once the beets are cooled, peel off the skins.
To start making the brownies, preheat the oven to 350°F (180°C). Line an 8-inch (20.5-cm) square baking pan with parchment paper so that the parchment hangs out over two opposing sides.
In a large bowl, mix together the chickpea and oat flours, coconut sugar, cocoa powder, baking powder and salt. Be sure to break up any clumps of coconut sugar.
Set aside 1/4 cup (25 g) of the walnuts (we’ll use these to garnish the brownies). In a high-speed blender, combine the remaining 3/4 cup (75 g) of walnuts, vanilla, milk and roasted beets, and blend until completely smooth. It will resemble a hot pink milkshake.
Add the blended mixture to the bowl of dry ingredients and mix until well combined. The batter will be thick. Fold in the chocolate chips.
Transfer the batter to the prepared baking pan and smooth out the surface. Chop the reserved walnuts and scatter them over the top of the brownies, lightly pressing them into the batter. You can also sprinkle some additional chocolate chips on the surface, if desired. Bake for 27 to 30 minutes. The brownies are done when small cracks appear on the surface and the middle is just about firm.
Remove the brownies from the oven and let them cool completely in the pan on a cooling rack. Once cooled, lift the brownies out of the pan by pulling on the parchment paper, and transfer them to a cutting board. Cut into 12 to 16 brownies. These brownies are super fudgy, so be sure to wipe the knife clean with a damp cloth between each cut for nicely shaped brownies.
These will keep in the fridge in a tightly sealed container for up to 3 days. Otherwise, keep in the freezer for up to 3 months.