Sunday Baking: Vegan Red Velvet Brownies

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February 5, 2012

Vegan red velvet brownies are a healthy and low fat treat.  The base of the batter is red kidney beans, beets, cocoa powder and ground flax.  There is no red food coloring here just all natural brownies.  For extra chocolaty goodness, add some chocolate chips.  Vegan red velvet brownies are sure to be a hit.

1 cup red kidney beans
½ cup cooked beets
½ cup cocoa powder
1 tsp vanilla extract
½ tsp almond extract
¾ tsp baking powder
1/8 tsp baking soda
4 tbsp apple sauce
1/8 tsp salt
¾ cup brown sugar
½ cup ground flax (I put ¼ cup of flax seeds in a clean coffee grinder and pulsed until smooth.)
¼ cup chocolate chips (optional)
Preheat oven to 350.
Spray an 8×8 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.

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Christina's picture

I noticed you don't link to or credit the original recipe anywhere- check it out here!

Leah Rodrigues's picture

Sorry Christina!  In the original recipe post">">poston our website, it did not mention that it came from an outside source.  Thanks for adding the link.

Kristen Kapur's picture

I am allergic to red kidney beans. What other bean would work here? Black? Adzuki?