Fudgy Beet Brownies
MAKES 12 TO 16 BROWNIES
Roasted beets do some heavy lifting in these rich and dense brownies. They add texture, moisture and a tempting red velvet hue without any of the earthy beet flavour you might anticipate.
• 10oz (300g) beets (2 small to medium-sized beets), scrubbed and chopped into 2”(5cm) chunks (2 cups chopped)• 1 cup (97g) chickpea flour• ¾ cup (75g) gluten-free oat flour• 1 cup (144g) coconut sugar• 1 cup (86g) unsweetened cocoa powder• 2 tsp (9g) baking powder• ½ tsp sea salt• 1 cup (100g) walnuts, divided• 1 tsp pure vanilla extract• ¾ cup (175ml) unsweetened almond milk or organic soy milk• ½ cup (88g) mini vegan chocolate chips, plus more for garnish
1. First, roast the beets: Preheat the oven to 200°C/400°F/Gas 6. Remove any gnarly stems or thick-skinned areas from the beets.
