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Preheat your oven to 350℉ and either line a 9x9 pan with parchment paper or generously grease it with additional oil. Set aside.
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In a small bowl, mix the flax meal and water. Allow it to sit for at least 5 minutes until it forms a gel-like consistency.
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In a food processor or high-speed blender, blend the cooked beets, vanilla, maple syrup, milk, applesauce, espresso powder and oil until the beets are seamlessly pureed, resulting in a velvety and uniform mixture.
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Add the flax/water mixture and the remaining ingredients (excluding the chocolate chips) to the blender/food processor. Blend until the mixture achieves a smooth consistency. If needed, scrape down the sides and reblend for perfection.
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Gently fold in the chocolate chips for that extra burst of chocolate goodness.
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Pour the batter into the prepared pan. For an added touch, sprinkle extra chocolate chips on top.
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Bake for 30-35 minutes or until the top of the brownies is firm to the touch and has a dry appearance.
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Allow the brownies to cool completely before slicing. For an enhanced texture, consider chilling them in the fridge for a bit.
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Store any leftovers in the fridge for up to 4 days.