Licorice and beetroot brownie recipe (vegan)

Instructions & photo: Iida Litmanen

Ingredients

Base

400g beetroot

1 dl sugar

1 dl muscovado sugar

1 dl rapeseed oil

2 dl oat milk

4 dl wheat flour

1 dl cocoa powder

½ dl potato flour

1½ tsp baking powder

1 tsp of vanilla sugar

¼ tsp salt

2 pcs. Halva lakumatto 60g licorice mat

Frosting

2 dl powdered sugar

1½ tbsp cocoa powder

1 tbsp margarine

2 tbsp water

Decoration

Halva Pommix sweets

Recipe

1. Boil the beetroot until cooked. Peel and grate into a fine grater.
   
   
2. Mix the sugars, rapeseed oil and oat milk together. Add grated beetroot.
   
   
3. Chop the licorice mats as small as possible.
   
   
4. Combine all the remaining dry ingredients for the base, including the licorice pieces. Add the dry mixture to the wet mixture a little at a time, mixing.
   
   
5. Pour the dough into a rectangular baking dish (medium size) or a round baking dish (diameter 28-30 cm) lined with baking paper.
   
   
6. Bake on the middle level of a 175-degree oven for approx. 35-40 min, until the dough does not stick to the toothpick. Allow to cool completely. The brownie is at its best after keeping it overnight in the fridge.
   
   
7. Prepare the frosting. Mix powdered sugar, cocoa powder and margarine with a fork. Add water until the frosting is sufficiently flexible. Spread the frosting over the brownies.
   
   
8. Decorate the brownie with crushed Pommix sweets.