Recipe: Cakey Chocolately Beet Brownies
I TRULY believe ALL foods fit in a healthy mama life. Brownies included-- and yeah, the REAL kind. My husband makes the BEST brownies (he will never reveal his secret, but it's not NOT ghiradellhi chocolate, ahem) and I'm over here like, give me ALL the chopping and spices, because I am SO not the baker.
But I do like to experiment from time to time, and these brownies, my friend, they're good. I had to give myself a little pat on the back for these because I made brownies!! By myself!! WITHOUT A RECIPE! And they have a special ingredient you will NOT believe, because I love to add little bits of healthy wherever I can. I guess if you read the title you'll know: these brownies are sweetened with beets! And no, they don't taste like dirt- they're delicious and cakey and chocolatey, with all the benefits of beets without actually eating a whole beet.
Cake-y brownie lovers unite-- these secret-ingredient brownies are naturally gluten-free, packed with nutrition and the BEST cakey, chocolatey afternoon snack with a hot cup of tea or a second cup of joe.
Cakey, Chocolatey Beet Brownies Makes 1 8x8" Pan
1/2 cup pureed beets (about 2 medium beets, pre-cooked or roasted and blended)
2 eggs 1/4 cup coconut oil (melted) 1/2 cup coconut sugar (or white sugar, whatever you prefer)
1 cup almond flour
2 tbsp tapioca starch
1/2 cup cocoa powder 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1. Preheat oven to 350. Grease an 8x8" pan with coconut oil or butter.
2. Whisk together wet ingredients: beets, eggs, coconut oil and coconut sugar.
3. In a separate bowl, whisk almond flour, tapioca, cocoa powder, baking soda, baking powder and sea salt.
4. Fold dry into wet until a thick batter forms. Pour into baking dish and smooth top (add chocolate chips, if desired!).
5. Bake in oven for 28-32 minutes. When a toothpick into the center comes clean, the brownies are done.