Fudgy Beet Brownies
Active Time: 15 minutes / Cook Time: 55 minutes / Total Time: 1 hr. 10 minutes
- 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)
- Preheat oven to 375°F.
- 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.
- Mix all dry ingredients (cacao powder, almond flour, coconut flour, baking powder, baking soda, and sea salt) well in a large mixing bowl.
- 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.
- Pour batter into a greased 9 x 9 or similar sized baking pan. Sprinkle chocolate chips over the top and bake for 25 minutes.
- Remove from oven and allow to cool for 30 minutes. This is needed for the brownies to firm up.
- 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.)