Description
Deliciously rich and fudgy Flourless Beet Brownies offer a nutritious twist on the classic treat by using pureed beets as a natural sweetener and moisture booster. These brownies are gluten-free and packed with antioxidants, making them an indulgent yet wholesome dessert option perfect 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: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the pureed cooked beets, unsweetened cocoa powder, maple syrup, melted coconut oil, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and fully incorporated.
- Add Leavening and Salt: Sprinkle in the baking soda and salt, then mix again until the batter is evenly combined and smooth.
- Pour Batter: Transfer the brownie batter into the prepared baking pan, spreading it evenly and smoothing the top for uniform baking.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before slicing into 16 equal squares for serving.
Notes
- Be sure to cook and puree the beets ahead of time for a smooth texture.
- If you prefer a sweeter brownie, you can slightly increase the maple syrup by 1-2 tablespoons.
- For a nutty twist, consider adding chopped walnuts or pecans into the batter before baking.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Allowing brownies to cool completely improves texture and makes slicing easier.
