So you’re not the biggest beetroot fan in the universe?
Right.
I feel you.
This recipe, however, will make you forget that. Guaranteed.
If you already like beetroots, you flippin’ rock btw! And you will love this recipe too.
I gotta be honest, I can probably count on one hand the number of ways that I enjoy consuming beets myself. Best way is definitely mixed with melted chocolate, though! Hidden in a cake, so you can’t even taste them. Because you can’t actually taste them in this recipe, I promise.
Packed with this iron-rich pink superfood, these brownies are a nutritious, refined sugar free, yet indulgent treat that even your veggie-phobic friends or kiddos will love!
I have been recipe testing these beauties for the past couple of weeks and I would like to say I am very happy with how they turned out. Been also reading up on tips & tricks on how to get the best possible brownies out of the oven and I applied those in the instructions below for your baking pleasure. 🙂
Look at these amazing (sugarfree!) dark chocolate chunks I got at my favorite package free store!
They are sweetened with erythritol and stevia and have over 80% cacao content. Just the best! I normally sweeten with erythritol when I bake, but too much of this sugar alcohol – especially in baked goodies – can result in a sort of cool and spicy flavor that many people seem to dislike. So I split the amount in this recipe and used a handful of dates as well.
These brownies can also be easily made glutenfree, if needed (see ingredients).
Important note to self: no matter how hard, you gotta WAIT until the brownies have completely cooled down.
I know, I know.
It did take me a massive amount of self-restriction to not shove my face into the brownies straight after I took them out of the oven.
But… A few hours in the fridge does actual wonders and gives you the fudgiest texture.
See what I mean?
I love how powerful food is.
How we can form each recipe to our liking while still keeping nutritional value and even heal ourselves with what we eat.
That is probably what I love the most about cooking and baking.
This recipe is definitely more of an indulgence, but you are still doing your body a favor because:
A) chocolate = happiness hormones, antioxidants & magnesium
B) beetroots are great at detoxifying the liver, good for your skin and contain a good amount of iron
C) guilt-free ingredients come together to make a crowd-(in my case read: Husband)pleasing dessert that serves as an on-the-go snack too. We took about half our batch hiking with us to see some beautiful places!
I hope you try this recipe, and if you do, be sure to tag me on instagram via #allwithzest.
Indulge away! 🙂
With love,
Nutritious & decadent beetroot brownies
Prep time: 15 min
Cooking: 25 min
Total: 40 min
Yield: 24 brownies
Ingredients:
- 200 g cooked beetroot
- 200 g sugarfree dark chocolate (at least 80%)
- 100 g grass-fed butter
- 100 g coconut oil
- 3 pasture raised eggs
- 80 g erythritol
- 65 g (1/2 cup) dates
- 100 g (glutenfree) oat flour
- 3 Tbs raw cacao powder
- 1 tsp (glutenfree) baking powder
- pinch of Himalayan pink salt
- organic beetroot powder for dusting (optional)
Instructions:
1. Cut up and cook beetroot in water, adding just a little bit of Himalayan salt. Note: this might take up to an hour and a half, so you may want to do it in advance to save time. 🙂
2. Preheat your oven to 180 degrees Celsius/360F.
3. Melt together dark chocolate, butter and coconut oil in a metal bowl over a large pot of boiling water until they come to a beautiful, shiny liquid consistency. Set aside to cool down.
4. In a food processor puree cooked beets and process together dates with it as well.
5. Beat eggs together well with erythritol until pale and add dates & pureed beetroot to the mixture. Once the melted chocolate has cooled down, add that too.
6. In another bowl, sift together raw cacao powder, oat flour, baking powder and Himalayan salt and fold them into your wet ingredients.
7. Be sure not to overmix your batter as it will result in a gummy consistency, which we obviously do not want. I found that mixing with a wooden spoon/spatula is absolutely enough.
8. Transfer your batter to a baking dish (mine is about 17×25 cm) and pop in the oven for 25 minutes.
9. Do not bother with the toothpick test, just wait until the middle looks baked too. It usually rises a bit as well.
10. Once the brownies are out of the oven comes the hardest part: waiting (at least an hour) until they cool down. Trust me, it’s worth it. 😉 Once they are at least room temperature, slice and optionally dust some beetroot powder on top.
11. Enjoy!
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