Vegan brownie with chocolate ganache
by
18 recipes
Beet and cocoa brownies
ingredients
servings
8
Red beetroot
1 unit
Vegetable milk
1 cup
Brown sugar
3/4 cup
Coconut oil
4 spoons
Vanilla extract
1 teaspoon
White vinegar
1 teaspoon
Wholewheat flour
1 cup
Bitter cacao
1 cup
Instant coffee powder, decaffeinated
1 teaspoon
Iodized salt
1 teaspoon
Sodium bicarbonate
1 teaspoon
Yeast for bakery products
1/2 teaspoon
Desserts from Chile
Beet and cocoa brownies
Beet and cocoa brownies
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
A different mix for brownie lovers
preparation
step 1
Preheat the oven to 180C. Grease an oven-proof dish with coconut or canola oil. Put all the moist ingredients in a blender, and process at max speed until a homogeneous mixture.
step 2
In a large bowl mix all the dry ingredients very well. Add the moist ingredients to the bowl of the dry ingredients, and mix with a fork until the mixture is well integrated. Do not beat the mix
step 3
Pour the dough into the mold, and bake at 180 for 20 to 25 min, or until a toothpick inserted comes out clean. Once cooked brownies let cool and cut into individual servings.
