Healthy Vegan Red Velvet Brownies

• From: Munchin with Munchkin

Ingredients

• Healthy Vegan Red Velvet Brownies1 cup red kidney beans

• 1/2 cup cooked beets

• 1/2 cup cocoa powder

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 3/4 tsp baking powder

• 1/8 tsp baking soda

• 4 Tbs apple sauce

• 1/8 tsp salt

• 3/4 cup brown sugar

• 1/2 cup ground flax (put 1/4 cup of flax seeds in a clean coffee grinder, pulse until smooth.)

• 1/4 cup chocolate chips (optional)

• Vegan Cream Cheese Icing1/4 cup raw cashew pieces

• 3 Tbs soy milk

• 2 Tbs lemon juice

• 1 Tbs maple syrup or agave nectar

• 1 cup firm tofu, crumbled

• 1/4 tsp salt

• 1/2 cup margarine

• 2 tsp vanilla extract

• 3 cups vegan-friendly icing sugar

Beans make these brownies rich, chewy, and moist, while beets add that perfect crimson color of red velvet cake.

Directions

• Healthy Vegan Red Velvet BrowniesPreheat 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 to 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 overbake.
• Let cool completely. Refrigerate for one hour.
• Cut into squares or use cookie cutters to make heart shapes.
• Vegan Cream Cheese IcingIn a food processor, combine cashews, soy milk, lemon juice, vanilla extract, salt, and maple syrup. Pulse several minutes until it is a smooth, creamy texture. Add tofu crumbles and continue to pulse until thick and smooth.
• Transfer mixture to a large bowl. Add margarine and icing sugar. With an electric mixer, blend until combined and thickened.
• Refrigerate at least one hour before icing brownies.