Vegan Chocolate Brownie
Total time: 1 hour · Serves 16
It's so handy to have a batch in the freezer, ready to serve anytime. They're a hit at El gran sueño, possibly our most loved dessert. What's amazing is they're almost entirely wholesome, counting towards your daily vegetable intake. Yes, they're vegetable-based with absolutely no added fats! We are sure you'll relish these as much as we do. They're my preferred treat with a hint of naughtiness.
Ingredientes
- 600g organic beetroot, peeled and evenly chopped
- 150g whole organic hazelnuts
- 30g golden linseed (ground flaxseed)
- 160g water, at room temperature
- 330g organic panela sugar (unrefined)
- 225g quality 70% organic chocolate
- 50g organic rice flour
- 105g organic cocoa powder
- 24g baking powder
- 1 tsp vanilla extract
- 50g hazelnuts, chopped (for topping)
Método
- Preheat the oven to 170ºC (150ºC fan-assisted). Line a baking tray with parchment, leaving extra overhang.
- Mix ground flaxseed with water in a jar; set aside.
- Chop topping hazelnuts; set aside.
- Blend remaining dry ingredients to a fine texture; transfer to a bowl.
- Cook the beetroot (pressure cooker or microwave) until soft.
- Blend hot beetroot with chocolate pieces until smooth and purplish.
- Combine dry ingredients with beetroot-chocolate mix and flaxseed mixture. Blend well and transfer to baking tray.
- Bake for about 1 hour.
Cool in tray for 30 minutes, then cut into squares. Serve with vegan cream or vanilla-infused mascarpone.
Notes:
- The brownie is sticky, so freeze for 2 hours before cutting for a cleaner cut.
- Store pieces in the freezer. Reheat in the oven at 160ºC for 12-15 minutes for a perfect texture.
