These moist and chewy red velvet brownies are an extra special treat. They get their subtle red tint from two all natural ingredients: diced beets and sweet cherries. They’re drizzled with two deliciously simple glazes that are made with vegan chocolate chips and vegan cream cheese, creating a delicious dessert masterpiece.
Ready in 60 minutes | Makes 8 large brownies
1 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/3 cup cocoa powder
1/2 teaspoon sea salt
1 tbsp vanilla extract
1 tbsp apple cider vinegar
1/4 cup steamed diced beets
1/4 cup pitted cherries
1/4 cup plain unsweetened almond milk, or plant milk of choice
1/2 cup vegetable oil or melted vegan butter
1/4 cup vegan chocolate chips
1 Tbsp coconut oil
1 Tbsp + 1 tsp plain plant milk of choice
6 Tbsp powdered sugar
2 Tbsp vegan cream cheese
Preheat oven to 400° F.
Add all ingredients except flour to a blender and blend until smooth.
Add flour and blended wet mixture to large mixing bowl and whisk together until a smooth batter forms.
Pour the brownie batter into a square or small rectangle baking dish and cook until the surface is shiny and the a knife comes out clean when pierced. Bake for about 30-35 minutes for a more fudge-like texture and up to 40 minutes for a firmer texture with more crisp edges.
Remove from the oven and allow to cool completely.
To make the chocolate glaze, add vegan chocolate chips, coconut oil, 1 Tbsp of plant milk to a bowl. Melt in the microwave or in a double boiler, mixing until smooth. Add powdered sugar and mix until fully incorporated. Make sure not to over mix, as the chocolate sauce may split. Set aside.
To make the cream cheese glaze, add vegan cream cheese and remaining confectioners sugar to a bowl and whisk together until smooth. Add remaining almond milk and continue to whisk until the creamy glaze flows easily off of the whisk when lifted.
Slice brownies into 8 even sections. Drizzle with the chocolate glaze and the vegan cream cheese glaze in whatever design you prefer. You can serve right away or allow the glazes to set for a few minutes prior to serving. The brownies can be stored in an airtight container for up to a week.
Fresh, frozen, or canned beets and cherries can be used in this recipe. Frozen beets and cherries were used to develop this recipe.
If using fresh cherries, pit them before blending.
If using canned cherries, make sure you are using cherries and not cherry pie filling. Drain and rinse before using in recipe.
If using fresh beets, steam until tender and dice before using in recipe.
If using canned beets, make sure they are plain and not spiced beets. Drain, rinse and dice before using in recipe.