vixbakes

(vegan baking + other minor obsessions)

Red Velvet Brownies with White Chocolate Fudge Frosting (and Hidden Beetroot) :: Virtual Vegan Potluck

vixbakes.comBrownies are my favourite thing, and these red velvet brownies are my new favourite recipe. They are moist and slightly tangy, with a good hit of chocolate and vanilla. I’ve sneaked in a whole beetroot, which adds moistness and contributes to the colour, while kicking up the nutrient content a notch – so you can eat a few brownies and pretend they contribute to your healthy lifestyle!

The sweet white choc fudge is a wonderful complement to the tangy red velvet base. I have used natural food colouring in this recipe, which is definitely more muted than artificial colours. This results in a lovely natural shade of crimson, and I’m happy with that – neon-glow foods have never been my thing! I like the pretty colours, and the sprinkling of raspberries gives them a festive look, so I just might bake these brownies again for Christmas this year. They are however, rather camera-shy, especially in the dark British (almost) winter, so you’ll have to believe me when I tell you they look much better in person than they do in the photographs. Just make them, okay? You may well fall in love with brownies all over again, just as I did.

It’s Virtual Vegan Potluck again! This is my second time participating in this blogging event, and I’m looking forward to checking out what everyone else has made. Click on the links at the end of this page to go to the previous and next posts in the potluck. Happy VVP, everyone!

vixbakes.comRed Velvet Brownies with White Chocolate Fudge Frosting (and Hidden Beetroot)

Vegan Red Velvet Brownies
cake release spray
60ml/2fl oz/¼ cup soya milk
1 tbsp natural red food colouring
1 tsp cider vinegar
1½ tsp vanilla extract
½ tsp chocolate extract (optional)
1 tbsp egg replacer
110g/3¾ oz/¾ cup + 2 tbsp plain (AP) flour
2 tbsp cacao powder or natural cocoa powder
1 tsp baking powder
⅛ tsp salt
200g/7oz/1 cup caster sugar
115g/4oz/½ cup vegetable spread (vegan butter)
150g/5½oz beetroot, finely grated (1 medium)

White Chocolate Fudge Frosting
60g/2¼oz vegan white chocolate, melted
2 tbsp soya milk
90g/3¼oz/6 tbsp vegetable spread (vegan butter)
250g/9oz/2¼ cup icing sugar, sifted
1 tsp vanilla extract
½ tsp chocolate extract (optional)
⅛ tsp salt
vegan white chocolate chips, for sprinkling
freeze-dried raspberry bits, for sprinkling

Brownies

1. Preheat the oven to 180°C/350°F (or 160°C/315°F for fan-assisted ovens) and grease a 12-hole individual brownie tray with cake release spray (alternatively, you can use a 30x20cm/12x8in baking tray lined with parchment paper).

2. Whisk together the soya milk, colouring, vinegar, extracts and egg replacer in a small bowl and set aside. Sift the flour, cacao, baking powder and salt into a bowl and stir to combine.

3. Cream together the sugar and vegetable spread in a stand mixer fitted with a paddle attachment until softened and combined – take care not to overmix. Add the wet and dry ingredients and the beetroot to the mixer and continue to mix until just combined.

4. Distribute the batter evenly into the prepared baking tin and spread into an even layer with a spatula. Bake for 20 minutes (or 16 minutes for fan-assisted ovens). (If you’re making the brownies in a single large baking tray, they will have to bake for longer, but I haven’t tested this – my guess would be about 24 minutes for fan-assisted and 30 minutes for conventional ovens. Keep a close eye and bake until the top of the brownies is dry and set and a cake tester comes out clean). Let the brownies cool in the tin on a cooling rack for 10 minutes, then take them out of the tin and cool completely on the cooling rack.

Frosting

1. While the brownies are cooling down, make the frosting. Stir together the white chocolate and soya milk until smooth and set aside.

2. Cream the vegetable spread in a stand mixer fitted with a whisk attachment until softened. Add the white chocolate mixture, icing sugar, extracts and salt and continue to whisk until just combined.

3. Frost the brownies while the frosting is still soft and top with a sprinkle of chocolate chips and raspberry pieces.

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35 comments on “Red Velvet Brownies with White Chocolate Fudge Frosting (and Hidden Beetroot) :: Virtual Vegan Potluck

  1. spinachrevolution
    16 November 2013

    Holy schmoly, this looks so good… I want it for breakfast!

    • vixbakes
      16 November 2013

      That’s exactly what I did! Glad you liked it.

  2. Allison (Spontaneous Tomato)
    16 November 2013

    These look divine! Could you taste the beets at all? Or did they just add moistness and color? Either way, I could demolish a whole plate full of these on my own. Yum.

    • vixbakes
      16 November 2013

      Hi Allison, I would say that the beets mostly add a fullness of flavour, and you can taste them if you pay attention but it’s not the top note. Thanks for popping in!

  3. tearoomdelights
    16 November 2013

    These look beautiful.

  4. rebeccajanearmstrong
    16 November 2013

    Heck yes! i HAVE to make these. Do you think it would work if i subbed the flour for buckwheat flour? These look divine xxx

    • vixbakes
      16 November 2013

      Hi Rebecca, I am not sure about the buckwheat flour as my experience with it has been mostly in raw desserts. I am not sure if it would hold the structure of the brownie, they might end up being dense. Maybe try a gluten-free flour blend instead?

      • rebeccajanearmstrong
        16 November 2013

        Thanks for the advice- i so have to make these- one way or another! ha ha, so good xx

  5. sarah@thesweetlife
    16 November 2013

    Yum! Beautiful and festive. And I love hidden beets!

    • vixbakes
      18 November 2013

      Hi sarah, thanks for popping by! Glad you liked the brownies.

  6. The New Loaf
    16 November 2013

    Oh wow, look so tempting!

  7. An Unrefined Vegan
    16 November 2013

    Might be my favorite use of beets so far… :-)! Thank you so much for sharing with us at the Potluck!

  8. veghotpot
    17 November 2013

    These look scrumptious!! Great use of beetroot :)

  9. Alastair
    18 November 2013

    These look so tasty! Can’t wait to give them a try!

    • vixbakes
      18 November 2013

      Thanks Alastair! I’d love to hear how it goes if you do try the recipe.

  10. Maggie Muggins
    18 November 2013

    Holy yum! These look all soft, sweet and delicious. Gotta love those sneaky beet recipes ;)

  11. Kelli
    19 November 2013

    Oh my yum! I can’t wait to make these. I’ve tried to make red velvet before and been told by a non-vegan that the taste didn’t work. But since I’d never had red velvet before turning vegan, I don’t know what the original taste is like! This will do it for me :)

    • vixbakes
      21 November 2013

      Hi Kelli, I know what you mean, I tried red velvet years ago, but I don’t remember it being a remarkable experience – I don’t think it was a great rendition tbh. I know there are red velvet purists and fanatics out there who might disagree, but I was less concerned with tradition and correctness when creating these – and more focused on great flavour! So this recipe does it for me as well. Let me know if you get any feedback.

  12. gigiveganville
    19 November 2013

    Wait a minute, they look better in person? The look pretty delectable here.

  13. lizziefit
    20 November 2013

    They have veggies in them… sooo they’re healthy right? :D

    • vixbakes
      21 November 2013

      Yeah, I’m sticking with that. Actually, I found that the beetroot makes them more satisfying, I was able to have one or two and have that wonderful satisfied sensation that it’s enough. Not bad for someone whose self-control typically vanishes in the presence of brownies/chocolate!

  14. Sophie33
    20 November 2013

    Delightfully delicious creations, my friend! Yummy Yum!!!!! 😀😀 Georgous pictures too.

    • vixbakes
      21 November 2013

      Thanks Sophie! The photo side of blogging is definitely one of the most challenging for me, but I am happy that I am slowly making progress and starting to get a few decent shots.

  15. celestedimilla
    23 November 2013

    I’m still working my way through the VVP! The desserts are my favorite part, and brownies are my favorite dessert! I love the idea of kicking up the nutrients in brownies, but the way I’ve typically done it is with black beans. Your beet idea sounds wonderful, however! This is a must try for sure!! Celeste :)

  16. Laura
    25 November 2013

    Love this recipe – and the pictures are great – makes me crave them more!

  17. Herbivore Triathlete
    30 November 2013

    I too am still working my way through the VVP and am super excited to have finally arrived at desserts! These brownies look incredible and I love how you’ve used beets in them, sneaky! Happy VVP!

    • vixbakes
      2 December 2013

      Thanks! It’s been another great VVP, can’t wait to try all these new recipes.

  18. Keely @ Gormandize
    1 December 2013

    They look delicious! I can’t believe I have only just made it through all the recipes to the dessert category. I’m already so full, but I’m excited about desserts. Your brownies look gorgeous, how can you go wrong with brownies?

    • vixbakes
      2 December 2013

      Hi Keely, and thanks for visiting! Glad you liked the brownies, I had a lot of fun with this recipe. Let me know if you give it a try!

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