I didn't try this recipe with another vegan "egg" sub. If you cannot find VeganEgg try it with 4 tbsp ground flax seed and 1/2 cup water to make a big vegan flax "egg".
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Servings: 12
Author: Jenné
Ingredients
2beets1/2 lb, boiled for 45 minutes until tender
1cupvegan dark chocolate chips
1/2cupvegan butter or coconut oil
1 1/4cupall purpose flour
1 1/2teaspoonbaking powder
1/4teaspoonsalt
1/2cupVeganEgg powderby Follow Your Heart
2cupsice cold water
1/2cupbrown sugar
1/2cupvegan white sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 350° then grease and flour a baking dish (9x14" or 10x15”)
Melt the chocolate chips and vegan butter in a double boiler, and whisk until creamy.
Remove it from the heat and set aside to cool.
Peel the beets and chop.
In a small mixing bowl combine the flour, baking powder, and salt. Whisk until combined. Set aside.
Place the beets into a food processor and blend until almost pureed. Set aside.
Place the VeganEgg powder in a large mixing bowl or mixer and add the cold water. Whisk vigorously until creamy and no lumps remain.
Beat in the sugar and vanilla.
Add the melted beets and chocolate, and continue to whisk until creamy.
Slowly stir in the flour.
Pour the batter into the prepared baking dish, then bake for 55 minutes.
A toothpick inserted after you remove it from the oven may come out still slightly wet. Allow the brownies at least 30 minutes to cool before cutting. They’re best when cooled completely, for up to an hour before serving.