Red Velvet Beetroot Brownies

Red Velvet Brownies with a secretly healthy ingredient…beetroot!
You’ll never guess these brownies are full of fibrous and nutritious vegetables.

Time: 30 minutes

Serves: 10-12

Ingredients

• 2 1/4 cup Rolled Oats (190g)
• 1/4 cup Cocoa Powder or Raw Cacao Powder (17g)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/4 cup Coconut Oil, melted (50g)
• 1/3 cup Milk of Choice (50g)
• 1/3 cup Liquid Sweetener of Choice (Maple Syrup, Agave, Honey if not vegan) (65g)
• 1 tbsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 1 medium Cooked Beetroot (80g)
• 1/2 can Black Beans, drained and rinsed (can sub with chickpeas) (75g)
• 1/2 cup Vegan White Chocolate Chips, plus more for topping (do not omit)

Method

1. Preheat the oven to 190 C / 375 F.  Blend the oats in a food processor until they have formed a “flour”, then process the rest of the dry ingredients until combined.
2. Add oil, milk, sweetener, vinegar, vanilla extract to the food processor until combined.
3. Add the beetroot and the beans and blend until the mixture has formed a thick brownie batter.
4. Stir in the chocolate chips. Pour the batter into a greased and lined small brownie pan, tapping the pan to even out the batter, sprinkle choc chips on top if desired.
5. Bake in the oven for 15-20 minutes or until a skewer inserted comes out clean.
   

Tip

I normally purchase cooked beetroot. If you have raw beetroot, the most flavoursome way to prepare it is to bake it. Preheat oven to 200°C. Wrap a clean, unpeeled beetroot in foil and bake for about 45 minutes or until a skewer can easily be inserted into the flesh. Unpeel.