Dark Chocolate Beet Brownies
This is an easy recipe for egg-less dark chocolate beet brownies. Slightly healthier alternative to the classic sweet treat that everyone loves!
Servings: 9 Brownies
Calories: 226
Ingredients
- 3 ounces Dark Chocolate , 70% cocoa content (90g)
- ⅓ cup Unsalted Butter (75g)
- ½ cup Granulated Sugar (100g)
- 1 Cooked Beet (10 oz/280g)
- 1 cup All-Purpose Flour (140g)
- ¼ tsp Baking Soda
- ½ tsp Baking Powder
- 2 tsp Unsweetened Natural Cocoa Powder
- 1 cup Apple Puree (250g), See note 4
Instructions
- Finely chop the chocolate and melt it altogether with butter in a double boiler. When ready, stir in the sugar and set aside.
- Cut the cooked beet into smaller pieces and transfer these into a food processor. Process until the beets turn into a puree.
- In a large mixing bowl, combine flour, baking powder, baking soda and cocoa powder. Mix well with a wooden spatula. Pour in apple puree, melted chocolate and pureed beet. Mix together with a wooden spoon.
- Pour the batter into a brownie pan (greased with cooking oil/butter or lined with baking parchment).
- Bake in a preheated oven at 375°F/190°C for 40 minutes.
Video
Notes
- After 40 minutes these brownies will be slightly gooey inside. If you prefer them done more, cook them longer.
- The best way to prevent brownies from sticking to your pan is using baking parchment. I always cut out 2 rectangles that cover the bottom and sides.
- All-purpose flour (US) = Plain flour (UK).
- Use apple puree or apple sauce (not with chunks), unsweetened or low in sugar.
- I used a 7.5 inch square pan (19 cm) to make these brownies.
Nutrition Facts
Dark Chocolate Beet Brownies
Amount per Serving
Calories
226
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
18
mg
6
%
Sodium
46
mg
2
%
Potassium
160
mg
5
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
220
IU
4
%
Vitamin C
0.7
mg
1
%
Calcium
24
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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