We're rolling out the red carpet for these beet-infused, vegan, gluten-free Red Velvet Protein Brownies... cuz they're fancy! Thanks Melanie (a.k.a. @tiu.melanie) for this must try recipe!
½ cup chopped beets (about ½ of one large) ¾ cup kidney or other beans, rinsed and drained ⅓ cup vegan protein ¼ cup cacao powder, or cocoa powder 1 tsp baking powder ¼ cup coconut sugar ¼ cup peanut butter 1 tsp vanilla extract A pinch of salt ~ ⅛ tsp 1 Nuts & Sea Salt Square, chopped into cubes
Preheat the oven to 375 degrees F and grease or line a 9 x 5 loaf pan (mine is 8.5 x 4.5) with parchment paper.
In a food processor or blender, add all of the ingredients except for the Square and blend until smooth. You may need to stop the processor to scrape down the sides. The batter will be very thick—do not add milk or water it down! Once blended, stir in half of the Square.
Scoop batter into the loaf pan and press into the corners. If desired, you can lightly oil a spoon or spatula to help press the batter and this way it won’t stick! Then, top with remaining Square cubes and lightly press into the batter.
Bake for 10-15 minutes. (I took mine out at 10 minutes and they stayed nicely fudgy.) As long as the top of the brownies has formed a solid crust, then that means they are ready. If the top is still gooey, leave in for up to 15 minutes. Not longer, or the brownies may dry out.
Let the brownies cool completely before cutting into them. They will keep in a covered container in the fridge for up to 3 days.