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Beet and cocoa brownies




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

vegan with gluten

ready in

35 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Beet and cocoa brownies

A different mix for brownie lovers

Beet and cocoa brownies step 1

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.

Beet and cocoa brownies step 2

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

Beet and cocoa brownies step 3

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.

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