In a large bowl, mix together the chickpea and oat flours, coconut sugar, cocoa powder, baking powder and salt. Be sure to break up any clumps of coconut sugar.

Set aside ¼ cup (25 g) of the walnuts (we’ll use these to garnish the brownies). In a high-speed blender, combine the remaining ¾ cup (75 g) of walnuts, vanilla, milk and roasted beets and blend until completely smooth. It will resemble a hot pink milk shake.

Add the blended mixture to the bowl of dry ingredients and mix until well combined. The batter will be thick. Fold in the chocolate chips. Transfer the batter to the prepared baking pan and smooth out the surface.

Chop the reserved walnuts and scatter them over the top of the brownies, lightly pressing them into the batter. You can also sprinkle some additional chocolate chips on the surface, if desired. Bake for 27 to 30 minutes. The brownies are done when small cracks appear on the surface and the middle is just about firm.

Remove the brownies from the oven and let them cool completely in the pan on a cooling rack. Once cooled, lift the brownies out of the pan by pulling on the parchment paper, and transfer them to a cutting board. Cut into 12 to 16 brownies. These brownies are superfudgy, so be sure to wipe the knife clean with a damp cloth between each cut for nicely shaped brownies. These will keep in the fridge in a tightly sealed container for up to 3 days. Otherwise, keep in the freezer for up to 3 months.