Here in the Natural Contents Kitchen, we make a variety of brownies – black bean brownies, cake-like brownies, super fudgy brownies, raspberry swirl brownies, and everything in between. We make so many brownies, Jen declared, we should have a brownie cook-off contest in our own kitchen. LOL.
If you read our post about Pickled Garlic Mustard Beets, you’ll know that I’m not the biggest beet fan. You would also know, I’m totally game for eating beets when paired with chocolate 🙂
So, off to the kitchen – spatula in hand, to create a decadent beet brownie that might actually take place in the brownie bake-off 😉
Here’s what Jen had to say…”they start off earthy, then the dense moistness sets in – the end leaves you wanting more. You feel satisfied and full – unlike eating other brownies.”
Now…let the beet drop!
Dark Chocolate Brownies
Gluten Free • Grain Free • Soy Free
Dairy Free • Paleo Friendly
1 cup (5.6oz) organic coconut sugar
1 cup (3.3oz) organic, fair trade cocoa powder
3/4 cup (3.2oz) almond flour
1/4 cup (1.3oz) arrowroot
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cups (12oz) organic beet puree* (about 1.5lbs roasted beets, peeled and pureed)
1/2 cup (3.8oz) organic coconut oil
2 pasture raised organic eggs
2 teaspoons vanilla extract
1/3 cup (2.2oz) organic, fair trade chocolate chips, optional
Preheat oven to 350º. Line a 7×11 baking dish with parchment, set to side.
In a mixing bowl, combine sugar, cocoa, flours, baking powder and salt; mix.
Add beet puree (see instructions below), oil, eggs and vanilla; mix using a stand or hand mixer until fully combined.
Add chocolate chips, mix.
Pour batter into lined baking pan and smooth out using a rubber spatula.
Bake for 35-38 minutes. Cool completely and serve – keep leftovers in the fridge.
*Radical Homemaker Quick Tip*
How to make beet puree…
Roast your beets. Wash em’, put them in a pan, add about an 1in or so of water, cover with foil and roast at 425º for 1 hour.
Let em’ rest. After you remove the beets from the oven, let them steam for 20 min. – be sure to keep the foil on.
Skin em’. Carefully, take the foil off, let beets cool further if needed. When you’re able to handle, cut away ends and peel skin.
Make the puree. Throw all your peeled beets into a food processor or blender. If you don’t have either, you’ll need to hand mash and get them as smooth as possible. (This is when I tell you, invest in a food processor – life in the kitchen will be much easier 😉
PS. The tie-dyed beets are actually called Chioggia beets – from the Italian coastal town of Chioggia. To make heart-beets, just slice the beet and use a heart shaped metal candy/cookie cutter.
Leave a Reply