Moist & Chewy Beet Brownies

These delicious moist brownies are fudgy in the middle and crispy on top. By adding some freshly grated raw beets, the brownies stay soft. Since the brownies are quite sweet, a fresh raspberry sauce will taste great with it!

No flaxseeds? You can also use 2 eggs instead. In that case, you can leave out the oat milk too.

Moist & Chewy Beet Brownies

Servings 9 servings
Prep Time 10 mins
Cook Time 45 mins

Equipment

  • Non-Stick Traybake/Brownie Tin (7.8×7.8inches or 20x20cm)
  • Bowl
  • Sauce pan
  • Peeler
  • Grater
  • Non-stick Baking Paper
  • Ice Cream Scooper
  • Fork
  • Deep Plate

Ingredients

  • 100 gram Raw Beet ⅔ cup of grated raw beet
  • ½ tsp Cornstarch
  • 300 gram Brown Sugar 1 ½ cup
  • 80 gram Whole Wheat Flour 1 cup
  • 80 gram Raw Cacao Powder ¾ cup
  • 1 tbsp Instant Coffee
  • 150 gram Coconut Oil (or butter or canola oil): ¾ cup
  • 2 tbsp Flaxseeds
  • 100 ml Oat Milk ½ cup
  • Pinch of Salt
  • Pinch of Chili Flakes

Serve with..

  • Yoghurt Ice Cream or vegan ice cream
  • 125 gram Raspberries 1 cup (+ some extra)
  • ½ Lemon
  • 1 tbsp Powdered Sugar or more to taste

Instructions

Preparations

  • Preheat the oven on 170 degrees Celsius or 338 degrees Fahrenheit.
  • Add the flaxseeds to the oat milk and let it stand for 5 minutes.
  • Melt the coconut oil in a small pan on a low heat.
  • Use a vegetable peeler to peel the raw beet. Then grate the beets above a bowl.
  • Slightly butter the baking tin and place a non-stick baking paper in there. This will help to remove the brownie from the tin later.

Mixing

  • Add the cornstarch, sugar, flour, cacao and instant coffee to another bowl. Mix all these dry ingredients. You can also add a pinch of salt and some chili flakes.
  • Pour the melted coconut oil in the boil of the grated beet. Add the flaxseed/oat milk mixture to this as well. Mix it all together.
  • Then mix the bowl with dry ingredients with the bowl of wet ingredients. Once mixed, you can pour the batter in the brownie tin.

Baking

  • Bake the brownies for about 35-45 minutes in the preheated oven. Let them cool down completely before taking them out of the tin.

Serving..

  • Let's make a quick raspberry sauce! Add the raspberries to a deep plate and smush them with a fork. Add the lemon juice and powdered sugar. Mix it all until you have a smooth sauce! You can use a blender or food processor for this as well.
  • Serve the brownie with the ice cream, fresh raspberries and the sauce!
Course: Sweet
Cuisine: American, Dutch

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Dutch Food Heritage © Copyright 2022. All rights reserved.
Close