Description
These Flourless Beet Brownies are a rich, fudgy, and naturally sweet dessert that uses pureed beets as a nutritious base. They are gluten-free and packed with antioxidants from the beets and cocoa, making them a healthier alternative to traditional brownies. Perfectly moist with a hint of earthiness, these brownies are easy to prepare and great for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup cooked beets, pureed
- 1/2 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan to prevent sticking and ensure easy removal of the brownies.
- Mix Wet Ingredients: In a large bowl, combine the pureed beets, unsweetened cocoa powder, maple syrup, melted coconut oil, eggs, and vanilla extract. Stir well until the mixture is smooth and uniform in color.
- Add Dry Ingredients: Add the baking soda and salt to the mixture and blend thoroughly until the batter is smooth and evenly combined.
- Pour Batter: Pour the batter into the prepared pan, spreading it evenly and smoothing the surface with a spatula to ensure even baking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, cut the brownies into 16 squares and serve.
Notes
- Make sure beets are well pureed for a smooth batter texture.
- Use a toothpick test to avoid overbaking and keep brownies moist.
- Coconut oil can be replaced with other neutral oils if preferred.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nutty flavor, consider adding chopped walnuts or pecans to the batter before baking.
