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Fudgy Beet Brownies

Active Time: 15 minutes / Cook Time: 55 minutes / Total Time: 1 hr. 10 minutes

Makes 12

Fudgy Beet Brownies.JPG


  • Coconut oil, for the baking pan 2 beets, diced (1 overflowing cup when chopped)
  • 1 egg
  • 1 1/2 tablespoons grass fed butter, room temperature
  • 1/2 cup full-fat unsweetened canned coconut milk
  • 1 tablespoon vanilla
  • 3 tablespoons pure cacao powder
  • 3/4 cup almond flour
  • 2 tablespoons coconut flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut palm sugar
  • 1/4 cup dark chocolate chips (such as Lily's no sugar added brand)


  1. Preheat oven to 375°F.
  2. Prepare a steamer and steam chopped beets until fork tender, about 30 minutes. The smaller you chop the beets, the less time they will need.
  3. Mix all dry ingredients (cacao powder, almond flour, coconut flour, baking powder, baking soda, and sea salt) well in a large mixing bowl.
  4. Once beets are cooked, add with remaining ingredients (eggs, butter, coconut milk, vanilla, maple syrup, sugar) to a high-speed blender and blend until smooth. Pour this mixture into the dry ingredients and mix until incorporated.
  5. Pour batter into a greased 9 x 9 or similar sized baking pan. Sprinkle chocolate chips over the top and bake for 25 minutes.
  6. Remove from oven and allow to cool for 30 minutes. This is needed for the brownies to firm up.
  7. Cut into 12 brownies, place 6 in an air-tight container and store in the fridge to enjoy this week. Place remaining 6 brownies in an air-tight container and store in the freezer, to enjoy next week (you will have 2 leftover brownies). When you are having a brownie for dessert from the freezer, thaw overnight in the fridge. (If warm brownies are desired, once thawed, heat in the oven at 300°F for approximately 5 minutes.)