Healthy Brownie Recipe made with Beet Puree
This coconut flour brownie recipe is fudgy and made with wholesome ingredients that are all gluten-free! There's no oil involved thanks to the secret ingredient of beet puree.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat
Carbs 20
Protein 6
Yield 9
Ingredients
Wet Ingredients
- 1/2 cup beet puree about 2 medium beets*
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips melted
Dry Ingredients
- 1/4 cup dark chocolate chips for topping
- 1 cup super fine almond flour
- 2 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350ºF and spray an 8x8-inch pan with cooking spray OR line with parchment paper. Set aside.
- Mix all dry ingredients (except for chocolate chips) in a medium-sized bowl and set aside. The 1/4 cup of chocolate chips will be used on top.
- Prepare beet puree by placing 2 cooked beets into a food processor for 2-3 minutes or until you've formed a puree.
- In a separate bowl, mix together all wet ingredients except for 1/2 cup of chocolate chips (you be melting these for later). Add dry ingredients to wet ingredients and mix.
- Place 1/2 cup of chocolate chips into a small, microwave-safe bowl and heat on high for 1 minute and 30 seconds, stirring every 30 seconds. When chocolate chips are melted, fold them into brownie batter.
- Pour brownie batter into pan and spread evenly with a spatula. Top with chocolate chips.
- Bake for 18-21 minutes (depending on how gooey you want them).
Tips & Notes
* You can buy pre-cooked beets in some grocery stores. To make beet puree with uncooked beets, preheat oven to 400ºF. Wrap beets in tin foil and bake for 45-60 minutes. Remove from oven, let cool, and remove skin. Place beets in a food processor for 2-3 minutes until pureed.
Watch it
Nutrition Facts
Calories: 186kcal | Carbohydrates: 20g | Protein: 6g | Fiber: 3g | Sugar: 14g