Good evening beautiful souls,
It’s time for me to share one of my favourite recipes with you – I hope you are excited!!!
This recipe is from the beautiful vegan cookbook Peace & Parsnips. I love this book and everything I have tried so far has been super tasty, so I can’t wait to try more recipes in the future!
I’ve made this beetroot brownie recipe a couple of times now; the brownies are super easy to make, perfectly moist and of course taste amazing! So no excuse not to try this recipe for yourselves!
I have altered the original recipe a little, but it is quite flexible so don’t worry about experimenting. Anyway, let’s jump right into it!
- 300g dark chocolate
- 150ml vegetable oil
- 125g Flour
- 100g Prunes
- 100g Nuts
- 200g Silken tofu
- 125g Beetroot, finely grated
- 150g Unrefined brown sugar
(I also added some dried apricots and a little rosewater – although apparently not enough of the latter as I couldn’t taste the rose flavour – I need to experiment more with this I future)
Firstly, melt the dark chocolate carefully in the microwave on a low heat/defrost setting making sure you don’t burn it. Once melted stir in oil. Leave to cool.
Preheat oven to 190 degree.
Whisk tofu and sugar together in a bowl before stirring in the cooled down molten chocolate. Next add the beetroot, Prunes, and nuts (as well as apricots or whatever else you want to add) then slowly fold in the flour until all is combined.
Pour the mixture into a ca. 27×17 cm tin lined with banking paper and level out.
Pop in oven and bake for 25-30 minutes on the middle shelf.
Leave to cool in tray then lift out onto wire wrack and cut into squares. The brownies should be nice and moist with a slight crust on the outer edges.
Best served warm with vegan vanilla ice cream or fruit compote.
And there you have it! Brew yourself a nice cup of coffee, sit down, pick up your favourite book and enjoy this yummy treat!!
Please let me know if you try these as I’d love to see what you think!