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Healthy Beet Brownies

February 10, 2018

 

I LOVE brownies. Like who doesn't. They're ooey, gooey, and oh so chocolatey. They're also usually full of sugar, white flour and other ingredients that aren't doing anything for your waistline. I really wanted to come up with a healthy brownie that I could enjoy guilt free. I know that beets pair well with chocolate so I experimented with a recipe including beets. They turned out amazing! They kind of mimic red velvet because they come out a deep purpley red color. I make these all of the time and keep them in the freezer for whenever I have a chocolate craving. I have also made them refined sugar-free so that Everly can have them as well! 

 

These are gluten-free and can easily be made dairy and refined sugar-free as well. I have served these to people and they had no idea that they were healthy! They still come out gooey, chewy and are super chocolatey. Next time you need to serve a dessert make this and see if anyone can tell. Check out how I did them below!

 

 

 

 

 

 

 

Healthy Beet Brownies

 

Makes: 16 squares

Prep Time: 35 min (if beets are raw)

Cook Time: 20 min

 

 

Ingredients:

  • 3 medium sized beets

  • 3 eggs

  • 1/3 cup coconut oil

  • 1/2 cup honey

  • 1 1/2 tsp vanilla extract (or almond extract)

  • 3/4 cup rice flour (any flour will work here, I have also used spelt and oat)

  • 2/3 cup dark cocoa powder

  • 1/2 tsp sea salt

  • 1 tsp baking powder

  • 1 1/4 cup dark chocolate chips (I used 100% baking chocolate and honey for refined sugar-free option)

  • 1/2 cup almond milk

 

Instructions:

  1. If you're beets are raw, preheat oven to 450 degrees F. Peel beets with a potato peeler (if you don't want your hands to get pink, wear gloves). Slice into 1" rounds. Put a piece of tinfoil on a baking sheet and put the sliced beets in the middle. Tent the tinfoil over the beets and pinch shut. Bake for 25-30 min or until beets are tender. 

  2. Reduce oven temperature to 350 degrees and spray an 8x8 inch pan (I have also used a 9x13 inch pan, which gives you thinner brownies. Pics at the bottom of the post).

  3. Place cooked beets, eggs, coconut oil, honey and vanilla in a blender and process until smooth.

  4. Combine the flour, cocoa powder, sea salt and baking powder in a separate bowl and mix to combine.

  5. Add flour mixture to the blender and process until fully combined. Pour the mixture into the pan.

  6. Bake for 20 minutes (bake for 15 in a 9x13 pan).

  7. While they are baking melt the chocolate chips and almond milk in the microwave. Do it in 30 second intervals so you don't burn the chocolate. Once melted whisk together until smooth.This will be your "frosting" for the top of the brownies.

  8. When the brownie is completely cooled take it out of the pan and put the frosting on. Cut into squares and place in the fridge until ready to eat! You can also sprinkle the top with sea salt to enhance the flavor!

 

Best,

Stacey

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