Soft, fudge-like brownies with a hidden nutritional boost.
gluten free – superfoods – organic
mise en place: 10 minutes
prep time: 5 minutes
cook time: 50 minutes
creates: 16 brownies
tools we use
measuring cups and spoons
high speed blender or food processor (for beet puree)
stand mixer with wire whisk or mixing bowl and whisk
8" square baking pan
oven
things you need
wet:
1 c cooked beet puree* (see helpful hints below)
3 eggs*
1/2 c applesauce*
1 tbsp molasses*
2 tsp vanilla extract*
1 tsp apple cider vinegar*
dry:
1 c cacao powder*
1 c cashew flour*
3/4 c coconut sugar*
1/4 c maple sugar*
1/2 tsp baking soda*
1/2 tsp Himalayan pink salt*
coconut oil* (for greasing the pan)
*organic
here’s how
pre-heat oven to 350° F
grease bottom and sides of baking pan with a minimal amount of coconut oil
using your stand mixer (or bowl and whisk), beat the eggs until well blended
add all wet ingredients, mix well
then add all dry ingredients, mix again until even consistency is reached
pour batter into greased pan, shake the pan until batter is spread evenly
bake for 50 minutes or until center is cooked through
remove from oven and let cool completely, then flip out of pan and cut up into 2" squares
helpful notes
for the beet puree, you can use pre-cooked package beets or cook them up yourself, just make sure you get a nice smooth puree with your blender or processor
apple cider vinegar and baking soda is used instead of baking powder
if you'd like chocolate chips in the brownies, just hand mix 1 cup of chips before pouring batter into greased pan
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