Name: Fudgiest Chocolate Beet Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: an 8" x 12" tray
Cuisine: Dessert
Ingredients: 1 cup + 2 tbsp of my gluten-free all purpose flour mix {combine: ½ cup brown rice flour, 6 tbsp sweet sticky rice flour, ¼ cup tapioca flour, ¼tsp guar gum} {or for a store-bought mix, I recommend using Pamela's Artisan Flour Blend}; ½ cup cocoa powder; 1 tsp cinnamon; 1 tsp gluten-free baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup cooked beet puree {see notes}; 1 cup maple syrup; ½ cup beet water {leftover from cooking, or just use regular water or mylk}; 1 tbsp vanilla; 1 cup non-dairy chopped chocolate chips; ¼ cup non-dairy butter {note, if your butter is unsalted, add a generous dash in}; ¼ cup beet water; 1 tsp vanilla; ½ tsp pure almond extract; Some non-dairy powdered milk {I used powdered non-dairy coconut milk -- I use this in place of powdered sugar} or cocoa powder for dusting

Description

Fudgey gluten-free chocolate brownies… made with beets! The combination of beets and chocolate is perfect, and you won’t be able to taste them. Vegan, dairy-free.

Ingredients

Fudgy Brownie Base:

1 cup + 2 tbsp of my gluten-free all purpose flour mix {combine: ½ cup brown rice flour, 6 tbsp sweet sticky rice flour, ¼ cup tapioca flour, ¼tsp guar gum} {or for a store-bought mix, I recommend using Pamela’s Artisan Flour Blend}
½ cup cocoa powder
1 tsp cinnamon
1 tsp gluten-free baking powder
½ tsp baking soda
¼ tsp salt
1 cup cooked beet puree {see notes}
1 cup maple syrup
½ cup beet water {leftover from cooking, or just use regular water or mylk}
1 tbsp vanilla

Chocolate Topping {don’t skip this super important part of the brownies!}

1 cup non-dairy chopped chocolate chips
¼ cup non-dairy butter {note, if your butter is unsalted, add a generous dash in}
¼ cup beet water
1 tsp vanilla
½ tsp pure almond extract
Some non-dairy powdered milk {I used powdered non-dairy coconut milk — I use this in place of powdered sugar} or cocoa powder for dusting

Instructions

Preheat oven to 350F. Grease an 8″ x 12″ baking tray {or something of a similar size} and set aside.
Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining base ingredients and mix everything with a mixer to combine. Pour into prepared baking pan and level the top with a spatula to smooth out the batter.
Bake in a pre-heated oven for approximately 25 minutes until a skewer inserted in the center comes out dry. Remove from oven and place on a cooling rack for 10 minutes.
In the meantime, prepare the chocolate topping by placing all ingredients in a glass heat-proof bowl. Warm the mixture on a double boiler and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies {use a spatula to spread it around evenly as needed}. Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes {once the tray has cooled enough to go in the fridge}. {This will allow the topping to get absorbed into the brownies and add that delicious fudginess I’ve been talking about.}
Dust with some cocoa powder or non-dairy powdered milk, cut into squares, and dive in! :)

Notes

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.