Rote Bete 🫜 in BROWNIES, super lecker!

Brownies are truly wonderful – and they're even better in a healthier, more natural version. The star ingredient: beetroot! Super moist, chocolatey, and incredibly delicious – all while being wholesome and naturally sweetened. ➡️ My cookbook… …with over 140 wholesome and plant-based recipes. Whether for a quick dinner, afternoon tea, or a festive meal, you'll always find something in my cookbook, 'Verwürzt Vegan'! Order it now at www.verwürzt.de! ➡️ My cookbook, 'Verwürzt Vegan', has something for everyone! ############# RECIPE ## ############## ----------------------- Beetroot Brownies (22x22 cm) ----------------------- 300g cooked beetroot 200g whole wheat flour (spelt) 250ml plant-based milk (e.g., soy) 150g pitted dates 60g nut butter (e.g., almond or cashew) 60g unsweetened cocoa powder 1 tbsp apple cider vinegar 1 tsp baking soda 1 tsp ground cinnamon 1/3 tsp ground nutmeg 1/3 tsp ground ginger 1/4 tsp ground cloves Pinch of salt Optional: 40g dark chocolate ----------------------- **The dates should be very soft. If not: Warm the plant-based milk, pour it over the dates, and let them soak for 15 minutes. Blend the beets, dates, nut butter, and plant-based milk in a blender until smooth and creamy. This may take 1–2 minutes, depending on the blender's power. In a bowl, combine the flour, cocoa powder, baking soda, and spices. Then add the apple cider vinegar and the beet cream and mix everything into a homogeneous batter—do not use a hand mixer! Pour the batter into a 22 x 22 cm (9 x 9 inch) baking pan and smooth the surface. Optional: Roughly chop the dark chocolate and either fold it into the batter or sprinkle it on top and press it in lightly. There's always room for more chocolate! Bake in a preheated oven at 180°C (350°F) for approximately 30–34 minutes. Let it cool and remove it from the pan. ...