Beetroot and Hazelnut Chocolate Brownie

 

 

Hi guys

Today I have a treat for with this Beetroot and Hazelnut Chocolate Brownie easy plant-based dessert recipe.

I’m a lover of all things cakey – who isn’t, right?

In fact, my main concern with focusing on a more plant-based lifestyle was that I wasn’t going to be able to enjoy the occasional (daily) cake, brownie or muffin.

I needn’t have worried!

It turns out almost anything can be made with plant-based ingredients, including these delicious chocolate brownies.

They’re not too sweet so go down very easily (I’ve eaten two while writing this post) and are easy to make using a few ingredients.

Just to make these even more tempting I made them with my four-year-old without losing the will to live and he loved them – point to me for sneaking some veggies in there!

chocolate brownie

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What is the nutritional info?

Eeek!

Not great on the calories! It’s the oil.

As I said above, I’m in the process of developing a brownie recipe without the oil

Make sure to subscribe to get updated when I figure this out.

Calories: 215

Fat: 11.8g

Carbs: 24.7g

Protein: 2.4g

 

 

 

 

 

Click the pin image below to save this post in the plant-based recipes series for later.

  chocolate brownie

If you try this meal or have taken some inspiration from it leave a comment below or tag me on Instagram @thefamilyfeedblog. 

 

 

chocolate brownie

Beetroot and Hazelnut Chocolate Brownie Recipe

If you're following a plant based diet or are vegan then check out this delicious dairy free chocolate brownie recipe. The hidden goodness in veggies and nuts that makes them perfect for families, plus they're easy to make so get your little one involved in some baking with this recipe.
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Servings 18 brownies
Calories 215 kcal

Ingredients
  

  • 250 g self raising flour
  • 250 g demerara sugar
  • 65 g cocoa powder
  • 1 tsp baking powder
  • 250 ml water
  • 1 tsp salt
  • 200 ml vegetable oil
  • 100 g beetroot finely chopped
  • 2 tbsp chopped hazelnuts finely chopped

Instructions
 

  • Pre-heat the oven to 180c.
  • Mix all the dry ingredients together.
  • Add in the water and oil.
  • Stir in the chopped beetroot and hazelnuts.
  • Pour in to a lined baking tin or oven proof dish to roughly 1/1.5 inches deep, I used two square oven proof dishes that I already had in the cupboard.
  • Pop them in the oven from between 20 and 30 minutes depending what gooey to cakey level you prefer. I wanted a cakey brownie so left them in for the full 30 minutes.
Keyword Baking with the Kids, chocolate brownie, easy dessert recipes, easy plant-based recipes, easy vegan dessert recipes, Family Baking, plant-based, Vegan

 

 

 

 

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