Beet Brownies Vegan Oil Free Food

BEET BROWNIES

Steps:

• Boil beets until fork tender, about 45 minutes.
• Let beets cool for 15 minutes.
• Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
• Preheat oven to 350 degrees.
• Assemble your ingredients.
• Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Stir to combine and mix well.
• Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
• Add beet puree to the mixing bowl.
• Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
• Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
• Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
• Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.

BEET BROWNIES [VEGAN, OIL-FREE]

Steps:

• Simply add all ingredients (except cacao liquor) into food processor and process until you have homogeneous batter.
• Preheat oven to 175C (350F).
• Next, chop cacao liquor (if you don't use chips or buttons) and mix it into brownie batter leaving a quarter to sprinkle on the brownie.
• Pour the mixture onto baking sheet lined with parchment paper and, using a spatula, form a square of about 19×19 cm (7.5×7.5 inches).
• Sprinkle the remaining cacao liquor onto the brownie and bake for 30 minutes. Those brownies will remain of a soft and moist side. So, you don't need to check any toothpicks inserted in the centre. Let cool before slicing.

BEET BROWNIES

Steps:

• Preheat oven to 350F/180. Line a 8x8-inch square baking pan with parchment paper.
• Make the flax eggs by combining the ground chia and water in a small bowl. Whisk together and let sit at least 10 minutes.
• In a food processor (or blender), puree the cooked beets until smooth, 2 minutes.
• Melt the butter and chocolate in the microwave (in 30 second increments), whisk until smooth and combined. Set aside. (Alternatively, you can do this on the stove top in a double boiler).
• In a small mixing bowl, combine the flour, baking powder, and salt.
• In a large mixing bowl beat the flax egg and sugar, on medium speed with a hand-mixer until fluffy and combined. Then add the vanilla, pureed beets, and melted chocolate. Beat until smooth, 1 minute. Add the flour mixture, bit-by-bit, while mixing on medium speed until combined.
• Pour the brownie batter into the baking pan and sprinkle with a handful of chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes, then transfer to a wire rack to cool completely.

FLOURLESS BEET BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
• In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
• Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
• In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
• Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
• Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.