Fudgey gluten-free vegan chocolate brownies -- made with beets -- make for a rich, secretly veggie, chocolate treat!
See recipe notes below for an oil-free chocolate topping alternative**
*To make the beet puree, I simply boiled a few small beets in water until they were tender enough to pierce with a fork. I then strained them {reserving the water for use in the recipe} and pureed them using my magic bullet with the addition of approx. 2 tbsp of the water to help things blend easier {don't add too much because you don't want the puree to be too wet, just enough to blend it}, though a food processor or blender would work equally well.
** Oil-Free Chocolate Frosting Alternative: Ingredients: 1 1/2 ripe bananas, 9 soft medjool dates, 1 tsp pure vanilla extract, 1/4 cup water, dash of sea salt, 1/4 cup cacao powder, 1/2 cup sweet / sticky rice flour (also known as glutinous rice flour, mochiko/mochi flour). Directions: When ready to frost, place bananas, medjool dates, vanilla, water, and sea salt into a blender and blend into a smooth consistency, add cacao powder and sweet sticky rice flour and blend until mixture is uniform. Frost the cooled brownies and enjoy! Or chill if you want the frosting to firm up more.