Rich, gooey and devilishly chocoately, these vegan beetroot brownies are both a sinful dessert and one of your five-a-day! Fresh beetroot and coffee add an unparalleled depth to the flavour whilst keeping the texture moist and fudgy. Here they are topped with a smooth dark chocolate topping for extra indulgence.
Preheat the oven to 180C.
- In a large mixing bowl, cream the margarine and sugar. Once mixed, stir in the flax eggs followed by the beetroot purée and coffee.
- In another bowl, add the flour, cocoa and baking powder. Using a sieve to remove any lumps, slowly add the flour mix to the beetroot mix, a small amount at a time. As you go, gently fold in the flour, avoiding stirring too much. Finally, stir in the chopped chocolate.
- Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven. For fudgy brownies, you can tell they are cooked when the edges begin to pull away from the container and putting a cocktail stick in doesn’t bring out any lumps (it won’t come out clean for fudgy ones even when they are cooked).
- Once the brownies are cooked, remove from the oven. Leave for around five minutes to cool slightly before transferring to a cooling rack or kitchen paper. Allow them to cool completely before adding the topping.
- Whilst the brownies are cooling, bring a small amount of water to the boil in a large pan. Place a large heat-proof mixing bowl over the pan and add the chocolate, coconut oil and beetroot water into the bowl. Stir constantly until the ingredients have melted and formed a smooth, glossy paste. Mix in the stevia syrup, if using.
- Spread the topping evenly over each brownie and sprinkle with either desiccated coconut or grated chocolate. Serve as warm or cold!