Beet Brownies

What’s rich, fudgy, and contains an invisible serving of vegetables? Beet brownies, of course! We partnered with Crowded Kitchen to create vegan, gluten-free brownies from beet pulp.

Ingredients

2-3 beets (to make at least 1 cup of pulp)
1 cup dark chocolate chips
1 cup gluten-free all purpose flour
1 cup almond flour
½ cup cacao powder (unsweetened cocoa powder)
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegan butter, softened
½ cup cane sugar
½ cup maple syrup, room temperature
⅓ cup unsweetened applesauce, room temperature
1 tsp vanilla extract
½ cup nondairy milk

Frosting

½ cup vegan butter, softened

1 ½ cups powdered sugar

½ tsp vanilla extract

1 ½ tsp beet juice

½ cup mini chocolate chips (for topping)

Methods

Preheat the oven to 350˚F. Grease and line a 9×9 pan with parchment paper.

Juice the beets with your slow juicer. Measure 1 cup of beet pulp. Set pulp and juice aside.

Melt the chocolate chips. Let cool slightly.

In a medium bowl, combine the flours, cacao powder, cinnamon, baking soda, baking powder, and salt.

Cream the butter and sugar together in a large bowl. Add the maple syrup, applesauce, and vanilla. Combine. Add half of the dry ingredients.

Pour in the milk. Add the rest of the dry ingredients with 1 cup beet pulp and melted chocolate. Mix well until fully incorporated. Batter will be thick.

Transfer batter to pan and spread evenly. Bake for 35-40 minutes on the bottom rack of the oven.

To make the frosting: cream the butter. Add vanilla and slowly incorporate the powdered sugar. Whip until fluffy. Add 1 ½ tsp beet juice and mix.

Once brownies are completely cooled, frost and sprinkle with mini chocolate chips.

Recipe and photos created by Crowded Kitchen.