Rich, cakey Paleo beet brownies

Aren't brownies the best? I sure think they are, and when I shared this recipe with my mom she said pretty much the exact same thing as soon as I said the word "brownies." I know it's not just us. Brownies are soooooo good.

I've played around with several grain-free brownie recipes and combinations, and my chunky, fudgy brownies from last summer turned out so great! But, somehow I got it in my head to celebrate winter veggies with a BEET brownie to add moisture and richness for a very different texture brownie. You know, like applesauce cake, zucchini bread, and the like? Except with beets!

Whole Foods Market is also excited for winter veggies and provided me with the ingredients to make this grain-free, gluten-free, dairy-free (optional), real food Paleo beet brownie recipe! Check out your local Whole Foods for seasonal produce items from sources local to you. (Read about their quality standards here.)

Rich & cakey Paleo beet brownies

Ingredients:



    Instructions:


    1. Coarsely chop the beets and boil until soft.
    2. Preheat oven to 350 degrees. Grease a glass baking pan (8" square or rectangular) with coconut oil or unsalted butter. (I find a chunk of cold coconut oil works great for this.) 
    3. While beets are boiling, combine all other ingredients except chocolate chips in a food processor, Pulse until smooth.
    4. When beets have boiled, run under cold water until cooled. (Optional: Peel skins off.)
    5. Add beets to food processor mixture process until smooth.
    6. Add chocolate chips to the mixer bowl but stir with spoon or spatula. Pour mixture into prepared baking dish.
    7. Bake 30-35 minutes or until a fork in the center comes out clean. 


    You could also add walnuts if you like your brownies even chunkier! They are so rich and satisfying just like this, though, and I love the dark chocolate chips mixed into bites!

    Thanks to Whole Foods Market for providing me the ingredients for this recipe!

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