Red Velvet Beet Brownies

From Lisa Barnet [1]

Brownies:
1 1/4 cups coconut sugar
1 cup diced raw beets
1/2 cup almond milk
1/2 cup canola or grapeseed oil
1 teaspoon lemon juice
1 teaspoon vanilla
1 1/2 cups white whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cocoa powder

Cream Cheese Frosting:
1/2 cup vegan cream cheese, room temperature
1/2 cup cultured vegan butter, room temperature
1/2 cup maple sugar
1 teaspoon beetroot powder

Preheat oven to 350ºF.
Place coconut sugar, beets, almond milk, oil, lemon juice, and vanilla in a food processor and puree. Place flour, baking powder, and salt into a large mixing bowl. Sift cocoa powder into bowl and whisk to combine. Add beet mixture to dry ingredients and stir until just combined. Do not overmix.
Pour batter into a 9x9-inch baking pan sprayed with baking spray. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Place vegan cream cheese, vegan butter, and maple sugar in a small glass bowl and beat with an electric hand mixer until smooth and creamy. Remove one cup of icing and spread onto brownies in a smooth, even layer.
Add beet root powder to remaining frosting and stir. Microwave on medium for 30 seconds and stir again until icing is smooth and bright red. Place colored frosting in a pastry bag and cut off tip. Pipe onto frosted brownies in a diagonal zigzag pattern. Using a bamboo skewer, swirl frosting in a zigzag pattern in the opposite direction to create a marbled effect. Refrigerate at least 30 minutes to set frosting.