Beetroot Brownies Recipes

BEET BROWNIES

Beet Brownies image

These Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!

Provided by Amelia Basista

Categories Dessert

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 medium beets (or 3 small beets)
1 1/8 cup all purpose flour (or whole-grain flour (1 cup + 2 tbsp))
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup maple syrup (can substitute agave may increase to 1 cup if desired)
1/2 cup unsweetened almond milk (or 1/2 cup reserved beet water)
1 tbsp pure vanilla extract
chocolate chips (1/2 cup, optional)

Steps:

Boil beets until fork tender, about 45 minutes.
Let beets cool for 15 minutes.
Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
Preheat oven to 350 degrees.
Assemble your ingredients.
Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
Stir to combine and mix well.
Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
Add beet puree to the mixing bowl.
Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.

Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 0.3 g, Carbohydrate 30 g, Sugar 17 g, Fiber 2 g, Protein 2 g, Sodium 163 mg

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