Rich, cakey Paleo beet brownies
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
- 1-2 beets, depending on size (will be about 1/2 cup once chopped)
- 2 eggs
- 1/3 c. coconut oil, unsalted butter, or ghee, softened
- 1/2 c. nut butter of choice (you could even use my homemade cashew/sunflower butter!)
- 1/2 c. maple syrup
- 1/2 c. organic cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 c. high quality dark chocolate pieces (Enjoy Life chocolate chips or chunks of dark chocolate)
- Coarsely chop the beets and boil until soft.
- 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.)
- While beets are boiling, combine all other ingredients except chocolate chips in a food processor, Pulse until smooth.
- When beets have boiled, run under cold water until cooled. (Optional: Peel skins off.)
- Add beets to food processor mixture process until smooth.
- Add chocolate chips to the mixer bowl but stir with spoon or spatula. Pour mixture into prepared baking dish.
- Bake 30-35 minutes or until a fork in the center comes out clean.
Thanks to Whole Foods Market for providing me the ingredients for this recipe!