Easy Healthy Vegan Fudge Chocolate Brownie
These are the best vegan brownies you’ll ever taste. Not only are they perfectly fudgy and intensely chocolatey. On top of that, they’re dead easy to make, require only a handful of ingredients – and no egg replacements or aquafaba!
Ingredients
- 1 3/5 cups/250g of cooked/steamed beetroot roughly diced
- 1/2 cup/93ml of coconut oil sub for dairy-free milk, if you want this oil-free
- 1 1/2 cups/300g of coconut sugar/organic light brown sugar
- 2 tsp of vanilla
- 1/ 1/4 cups/140g of oat flour simply ground up oats
- 1/ 1/4 cups/140g of almond flour
- 2/3 cup/60g of cocoa powder
- 1/2 cup/100ml of dairy-free milk
- 2/3 cup/100g of vegan dark chocolate or sweeter chocolate if you like it more
- 1/2 tsp of salt
- 1/3 tsp gluten-free baking powder
- Optional toppings:
- Hazelnuts + blackberry jam
- Raspberry/any fresh berry
- Double chocolate - just add chocolate chips on top
- Peanut Butter to swirl
Instructions
- Preheat oven to 340F/175C.
- Warm through the beetroot and coconut oil, then blitz them to a puree using a blender or a food processor.
- Melt the chocolate and dairy-free milk over a bain-marie, or in the microwave.
- Mix all the ingredients together, making sure all the ingredients are combined well.
- Pour the batter onto a lined square baking pan with baking paper, and all your desired toppings.
- Bake in the oven for about 35-40 minutes.
- Leave to cool completely, before handling, because the structure is not too stable if it's handled too warm!
Notes
Store these brownies in the fridge for up to a week, or at room temp for up to 3 days.
They are freezer friendly!
They are freezer friendly!
Nutrition
Calories: 223kcal
Tried this recipe?Let us know how it was!