Brownies with beetroot – Fudgy, seasonal & vegan

Finally, the cozy season is here again – full of delicious feel-good food, sweater weather, cozy movie nights in the flickering candlelight, and the magical natural spectacle of magnificently changing leaves. But we love color not only on trees and bushes but also on our (cake) plates! Of course, the undisputed number one among the food classics of the season is and remains pumpkin in any variation. Reason enough for us to turn the spotlight on its small, bulbous colleague – the misunderstood superfood beetroot. An autumnal anti-pumpkin recipe? As rebel as it gets 😉

Beet, or beetroots, has a whole host of health-promoting properties: With a high nutritional content, the calorie count is incredibly low, thanks to the water content of about 90%. On the other hand, the beetroot benefits range from minerals such as calcium, phosphorus, potassium, magnesium, and iron to vitamins of the B group, vitamin C, and folic acid. But honestly, who thinks about vitamins when they snack? Except, of course, Lachgummi, Nimm2, Fruchtzwerge, Milchschnitten and Co. (irony off).

But our recipe today can indeed be enjoyed pretty “guilt-free” – even if you usually replace your burger buns with lettuce leaves. Yes, those people really do exist, apparently. So, check the ingredient list, get to it, and spread Happiness in the bite-sized form! 100% office-approved, by the way.

What you need:

250 gr cooked beetroot (you can buy it vacuum packed in most supermarkets)
70 gr flour
100 gr ground almonds or hazelnuts
50 gr cornstarch
80 gr cocoa powder
60 ml vegetable oil
1 tsp baking powder
1 pinch of salt
100 gr cane sugar or any sugar alternative
2 packets vanilla sugar (optional)
approx. 150 ml vegetable milk

The topping is of course optional; we tried something new instead of chocolate and found it to be great:

Powdered dried raspberries
Hazelnut puree & chopped almonds

Here’s how it’s done:

1.) Cut the cooked beetroot into pieces and blend to a creamy texture – a regular blender will do. Mix in the oil.
2.) In the next step, add all the dry ingredients and stir coarsely. Blend with the milk alternative until smooth.
3.) Grease the baking pan, fill it, and put it in the preheated oven: 180°C, baking time 35 min.
4.) Allow to cool slightly and garnish. In this case, sift raspberry powder over it, sprinkle hazelnut puree coarsely on top and sprinkle with chopped nuts.

Heavenly good, chocolaty, fudgy, and even almost a vitamin bomb! 🙂 Enjoy!