Beet-Choc Brownies

Although this dessert comes from the magazine “Cucina Naturale”, it has been subject to many variations in these years and now it remains very little of the original recipe.
I am very satisfied, with the last modification I’ve obtained a unique texture, the taste is original, genuinely good, not too sweet, cocoa meets the most demanding palates. I highly recommend to try it: it’s full of iron, magnesium, phosphorus, calcium and potassium as a dessert.



Ingredients:
approximately 400 grams of cooked beetroot
200 gr of organic rice flour
120 gr of brown sugar
50 gr of unsweetened organic cocoa
1 tablespoon of vegetable oil
120 gr of organic soya milk
1 packet of baking powder.

Method:
Drain the beets and whisk them to get a creamy puree; if necessary, add some of the milk indicated.
In a bowl, mix rice flour, sugar, cocoa, baking powder; add the beetroot cream, oil and the remaining milk; add a little more if necessary.
Line a cake pan (33 x 20cm) – disposable aluminium is the best choice – with baking paper, slightly moistened and squeezed. Pour in the dough. Flatten with a spatula and cook at 170 degrees for 20-25 minutes.
A slight crust should form on the surface, while the interior should be firm but moist.
Let the cake stand ten minutes in the oven, turned off with the door open, befor removing it from there.
Cut the cake in squares and store the brownies in an airtight container.

Chef: Felicia from VeganBlog

1. Mimì 9 September 2010 at 08:30

   

   I said and I repeat .. Felicia know more astounding … Prepare so many ingenious and tasty, despite your gluten intolerance

   
   
2. Pizza pie 9 September 2010 at 17:03

   

   I already saw this recipe in italian… I promised to do it… and now I swear I will do it in english, too!

   
   
3. EleonoraNW3 9 September 2010 at 18:50

   

   I did them this afternoon! I can’t believe there’s just a tablespoon of oil! They’re so tasty and fat free that I don’t even feel guilty while eating them