181 kcalHealthy Vegan Red Velvet Brownies
100 min serves 8
VeganGluten-FreeDairy-Free
5gprotein33gcarbs5gfat
Ingredients
- •½ tsp almond extract
- •4 tablespoons apple sauce
- •¾ tsp baking powder
- •⅛ tsp baking soda
- •½ cup beets
- •¾ cup brown sugar
- •½ cup cocoa powder
- •½ cup ground flaxseed
- •1 cup kidney beans
- •⅛ tsp salt
- •1 tsp vanilla extract
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Method
From foodista.com — read the original
- Preheat oven to 350 F. Spray an 8x8 inch pan with cooking spray. Set aside. In a food processor, puree kidney beans and beets.
- Transfer to a large bowl.
- Add remaining ingredients and mix by hand until smooth and fully combined. Fold batter into the greased pan.
- Bake for 35-40 minutes, turning the pan halfway through. When the brownies are done, test them with a toothpick. You want some batter to cling to the toothpick. Do not over bake.
- Let cool completely. Refrigerate for one hour.
- Cut into squares or use cookie cutters to make heart shapes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com