Vegan Fudgy Beetroot Brownies

Rich, gooey and devilishly chocolatey brownies that are both a sinful dessert and one of your five-a-day! Fresh beetroot and coffee add an unparalleled depth to the flavour whilst keeping the texture moist and fudgy.

For the brownies:
4 fresh beetroot, peeled, chopped, boiled until softened (retain a small amount of the liquid from cooking), and puréed in a food processor
100g plain flour
50g dairy-free margarine
50g brown sugar
3 flax “eggs” (1tbsp ground flax meal + 3tbsp water per “egg”, whisked for five minutes)
125g dark chocolate, roughly chopped
3tbsp cocoa powder (I used Green & Black’s organic cocoa)
2tsp baking powder

For the topping:
50g dark chocolate, broken into pieces
2tsp coconut oil
1tbsp water from the beetroot
1/4tsp stevia syrup (optional)
Small amount of desiccated coconut or grated dark chocolate to sprinkle on top (optional)

View the full recipe at The Tofu Diaries →