Description
Delicious beetroot brownies that are rich, fudgy, and packed with nutrients, making them a guilt-free dessert perfect for any occasion.
Ingredients
Scale
- 1 Cup Buckwheat Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 2 Eggs
- 2 Tsp Vanilla Extract
- 2 Cups Cooked and Pureed Beetroot
- 1/4 Cup Coconut Oil
- 1/2 Cup Maple Syrup
- 1/2 Cup Milk
- Chocolate Chips
Instructions
- Preheat your oven to 350°F (180°C). Spray a square 8×8 inch baking pan with non-stick cooking spray.
- In a large bowl, whisk together buckwheat flour, cocoa powder, baking powder, baking soda, and sea salt.
- In a medium bowl, beat the eggs with vanilla extract, then add the cooked and pureed beetroot, coconut oil, maple syrup, and milk. Mix until creamy.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Transfer the batter into the prepared baking dish and sprinkle with chocolate chips.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10-15 minutes before slicing into squares.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg