Yields: 12-16 brownies Prep Time: 15 minutes Total Time: 45 minutes
These chocolate filled treats are boosted with extra nutrition from half a cup of beets, which also add to the chewy and moist texture. Chocolate chips are sprinkled throughout, ensuring these are rich enough to satisfy that chocolate craving!
3/4 cup pure cane sugar
1/2 cup shredded beets
3 teaspoons pure vanilla extract
2 tablespoons melted butter
2 tablespoons avocado (or preferred) oil
3/4 cup quality cocoa powder
1/4 cup almond flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips plus 1/4 cup for spreading on top (optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Shred beets on one of the smaller sides of a box grater, very fine in texture.
3. In a large bowl, combine eggs, sugar, beets, vanilla, melted butter and oil. Mix well.
4. In a separate bowl, combine almond flour, cocoa powder, salt and baking soda.
5. Slowly incorporate the dry ingredients into the wet ingredients. Add 1/2 cup chocolate chips.
6. In a greased 8 x 8 glass pan, pour batter mixture in evenly.
7. Bake at 350 degrees for about 30 minutes. Remove from oven and sprinkle remaining 1/4 cup of chocolate chips over the top. Leave for a few minutes and then, while they are still warm, spread over the top to create a light frosting.
8. Let cool completely. Brownies are best stored in the refrigerator for optimal freshness.
Fruits and vegetables are a great way to add extra moisture, nutrition and help cut sugar and fat in baked goods. I am a believer in balance. I still use real sugar, not always looking to substitute.
Additionally, I use butter often in baked goods, as it is pretty stable at high temperatures. Also, I find that when you use full fat items, you get the flavor and don’t have to use as much sugar. Plus, a little bit goes a long way.
So, while I use sugar and butter for traditional flavor, this is where I like to find other sources of nutritionally dense ingredients to take out excess fat and sugar.
Beets are high in iron, antioxidants and fiber. They are incredibly rich in powerful plant chemicals, often most beneficial when raw. However, regardless if some of the powerful benefits don’t make it to the final product, these little crimson vegetables only add good stuff.
It is important to let the brownies cool before eating. You can eat them right out of the oven, but they will be more crumbly and there is a hint of a beet flavor. We don’t mind, but if you aren’t used to that, simply wait until they cool. When cool, the flavor is rich chocolate, and the texture is nice and chewy!
Pin on Pinterest!
Other beet-ilicious recipes:
Strawberry, Beet & Banana Muffins (GF)
Chocolate "Red Velvet" Beet Cupcakes with Chocolate Frosting
Crispy Roasted Beet Chips (GF, VG)