Hot red velvet brownies

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   In my opinion, this dessert is good enough to eat for unicorns that like their things spicy:)

   Honestly, when I first tried chili chocolate I was hooked it just highlights the flavor of cacao so beautifully and tickles your taste buds!

   These brownies have a perfect pink tint thanks to nutritious beetroot that also provides fudgy texture and if you ask me fudgy brownies is the way to go. Coconut icing is so healthy and at the same time so creamy and just perfect addition to hot chocolate layer! I colored mine with acerola powder and decorate them with flowers but its completely optional. I hope you can give them a try and you will like them as much as I do!

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Hot red velvet brownies
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
25 minutes
Hot red velvet brownies
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
25 minutes
Ingredients
For the frosting
Servings: people
Instructions
  1. Mix linseeds with oat milk and let it sit at least for 15 minutes.
  2. Preheat oven to 180 degrees.
  3. Mix linseeds with oat milk and let it sit at least for 15 minutes.
  4. In the blender combine beetroot melted cacao butter, lemon juice and oat milk mixture. Blend on high till completely smooth.
  5. In the bowl whisk together oat flour, cacao powder, cayenne and baking soda. Pour liquid ingredients over dry and mix to combine.
  6. Transfer brownie batter to your the tin lined with baking parchment and bake in the oven for 25-30 minutes or till slightly risen and bounce back when touched. Let it cool completely before removing from the tin
  7. For the frosting combine coconut yogurt with acerola powder if using, coconut flour and your sweetener. Spread evenly over the base, cut in squares and decorate as desired.
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