Beet Brownies
Beet Brownies
These scrumptious Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it! These treats are highly recommended in my book A HUG IN A MUG: Revitalizing with Fruits, Veggies, Juices, Soups, Spices, Teas & Healthy Living Extras, along with many more delicious, nutritious, and easy-to-prepare recipes that you and your entire family will love.
Servings: 12
Prep Time: 15 Minutes
Cook Time: 1.5 Hours (total and well worth it!)
Passive Time: 15 Minutes
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 (I use half of each)
— 1 tbsp. prune or applesauce puree, or a combo of both, which I like to use, to add even more moisture (optional)
— 1 tbsp. pure vanilla extract
— ½ cup chocolate chips (optional)
Instructions
1. Boil beets until fork tender, about 45 minutes.
2. Let beets cool for 15 minutes.
3. 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.
4. Preheat oven to 350 degrees. Assemble your ingredients.
5. Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
6. Stir to combine and mix well.
7. Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
8. Add beet puree to the mixing bowl along with the prune and/or applesauce puree.
9. 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.
10. 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. I use a 9"x13" baking dish.
11. Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
12. Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.