Category, , , DifficultyBeginner

Here’s a fabulous Double choc beet brownie recipe to feed your soul 💚It's gooey, fudgy and so good warm. This is a recipe from our brownie framework on our Ultimate Vegan Cooking Course where we teach you how to cook without recipes! We're had great feedback and distils our 14 years experience as vegan chefs, it can be done from anywhere in the world at your own pace.

Want to learn how to make delicious vegan food from scratch, then check out our Ultimate Vegan Cooking Course, click the link for more details https://www.happypearcourses.com/vegancooking

Yields10 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

Ingredients - Piri piri Sauce
 100 g Almond Flour
 100 g White Flour
 200 g Coconut Oil
 200 ml Maple Syrup
 60 g Cacao
 1 tbsp Vanilla Extract
 200 g Cooked Beetroot (chopped roughly)
 1 tbsp Baking Powder
Ingredients for the chocolate mousse
 200 g Dark Chocolate
 150 ml Boiling Water
 Ice

Directions
1

Preheat oven to 180 degrees.

2

Blend beet, maple syrup and vanilla till super smooth.

3

Sieve and mix dry ingredients mix with wet ingredients.

4

Line a baking tray.

5

Bake 180 for 18 mins.

6

Take out of the oven and leave cool.

Directions for the chocolate mousse
7

Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.

8

Boil the kettle and pour 150 ml of boiling water into a second medium bowl (ideally a metal bowl).

9

Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.

10

Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.

11

If it gets too thick do not worry, just add a little more boiling water and incorporate it in.

12

Spread generously on top of the cooled brownies. Enjoy!

 

Ingredients

Ingredients - Piri piri Sauce
 100 g Almond Flour
 100 g White Flour
 200 g Coconut Oil
 200 ml Maple Syrup
 60 g Cacao
 1 tbsp Vanilla Extract
 200 g Cooked Beetroot (chopped roughly)
 1 tbsp Baking Powder
Ingredients for the chocolate mousse
 200 g Dark Chocolate
 150 ml Boiling Water
 Ice

Directions

Directions
1

Preheat oven to 180 degrees.

2

Blend beet, maple syrup and vanilla till super smooth.

3

Sieve and mix dry ingredients mix with wet ingredients.

4

Line a baking tray.

5

Bake 180 for 18 mins.

6

Take out of the oven and leave cool.

Directions for the chocolate mousse
7

Put equal parts of cold water and ice into a medium metal or plastic bowl for the ice bath.

8

Boil the kettle and pour 150 ml of boiling water into a second medium bowl (ideally a metal bowl).

9

Chop the chocolate into small pieces and add to the bowl of boiling water. Stir with a spatula or whisk until all the pieces are melted and it resembles the texture and smoothness of a hot chocolate.

10

Place the bowl with the chocolate over the ice bath where the bottom of the bowl with the chocolate is touching the ice cold water and whisk vigorously. Continue to whisk until the mixture has the consistency of stiff whipped cream, it should take about 3-5 mins.

11

If it gets too thick do not worry, just add a little more boiling water and incorporate it in.

12

Spread generously on top of the cooled brownies. Enjoy!

Double Choc Beet Brownie

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