Chocolate beet brownies (vegan)

Gooey chocolate brownies for the Sunday picnic time! This is fragrant vegan beetroot-tinged bake. Beets give zest to these brownies, creating a special flavor, texture and color. Flax oil can be replaced by any other.
Happy baking!:)
Yield: 8-10 servings

Ingredients

3 small grated beets (cooked/canned)
1/3 cup flax oil
1 cup water
1/2 cup dark cocoa powder
1 cup sugar
pinch of salt
1/2 teaspoon ground cardamom
1/3 teaspoon chili powder
1 cup rye flour
1 1/4 cup wheat flour
1/2 teaspoon baking soda
1 tablespoon lemon juice
1 cup chocolate chips

Method

Preheat the oven to 180°C. Grease the 21 cm square baking pan and dust with cocoa powder (or flour).

In a medium bowl, combine the sugar, salt, cocoa powder, rye and wheat flour, chili powder and cardamom. In another bowl, mix the oil and water. Add in grated beets. Pour the wet beet mixture into the dry ingredients. Add baking soda with lemon juice. Mix well. Stir in chocolate chips. Pour the batter into the baking pan. Bake about 25-30 minutes or until fragrant and the toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Remove and transfer onto the wire rack to let cool completely. Slice and serve!

Bon Appetit!Sunday scenery, and a good read. “Siddhartha” by Hermann Hesse.