BEET BROWNIES
These Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!
Provided by Amelia Basista
Categories Dessert
Yield 12 servings
Number Of Ingredients 11
Steps:
- Boil beets until fork tender, about 45 minutes.
- Let beets cool for 15 minutes.
- Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
- Preheat oven to 350 degrees.
- Assemble your ingredients.
- Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Stir to combine and mix well.
- Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
- Add beet puree to the mixing bowl.
- Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
- Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
- Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
- Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.
Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 0.3 g, Carbohydrate 30 g, Sugar 17 g, Fiber 2 g, Protein 2 g, Sodium 163 mg
GUILT-FREE FUDGY BROWNIES
The only thing better than the taste is the fact that they are FAT FREE! They're a snap to make and the results are fantastic. I'm a health nut, always on a quest to create healthier treats, and these brownies taste as good, if not better, than the 'real thing.' Serve warm with fat-free frozen yogurt or top with fat-free whipped topping for a scrumptious chocolate dessert.
Provided by HealthNut
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment.
- Stir flour, 1/4 cup cocoa powder, sugar, and baking powder together in a bowl. Whisk milk, applesauce, and vanilla extract together in a small bowl; pour into flour mixture and stir with a fork until just combined into a batter. Spread the batter into the bottom of the prepared baking dish.
- Whisk brown sugar, remaining 1/4 cup cocoa powder, and hot water together in a bowl until the sugar and cocoa dissolve; pour over the batter in the baking dish.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes; cool brownies slightly in pan before cutting to serve.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 22.7 g, Cholesterol 0.2 mg, Fat 0.5 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 59.8 mg, Sugar 15.1 g
BEETROOT BROWNIES
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 55m
Yield Makes 15-20
Number Of Ingredients 8
Steps:
- Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
- Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
- Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
Nutrition Facts : Calories 255 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium
RICH & GUILTLESS BEETROOT BROWNIES
Rich dark chocolate mixed with beautiful beetroot. A healthy brownie that is sure to surprise you and your kids. 70% cacao dark chocolate provides richness (choc full of antioxidants!) while the beetroot keeps the brownies moist and gives the brownies a beautiful ruby color.
Provided by cdmaningo_7242671
Categories Dessert
Time 1h55m
Yield 12 brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Carefully wash beetroot under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will 'bleed' while cooking.
- Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
- Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
- Preheat the oven to 180°C (350°F/Gas 4). If the cake tin (8"x8" square tin) has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
- Mix together the butter and sugar and beat until the mixture is light and fluffy.
- Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
- Beat in the puréed beetroot mixture.
- Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
- Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies).
- Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
- Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.).
- Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
Nutrition Facts : Calories 352.3, Fat 22.9, SaturatedFat 13.9, Cholesterol 73.2, Sodium 189.1, Carbohydrate 40.5, Fiber 5.7, Sugar 23.4, Protein 6.8
FLOURLESS BEET BROWNIES
Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense and moist, helping them stay luscious and soft long after they've finished baking. Though the beets bring their own natural sweetness, pulsing the chopped raw beets in a food processor with some additional granulated sugar breaks down the hard root into a vibrant red base. In fact, the food processor does most of the work in this recipe. Baked until just cooked through, the resulting brownies are rich, subtly sweet and deeply chocolatey. If you prefer your brownies a little sweeter, sub the bittersweet chocolate baking chips for semi-sweet baking chips. You can top them with a little flaky sea salt out of the oven. Serve them warm with ice cream for dessert or at room temperature with a cup of coffee in the morning.
Provided by Jerrelle Guy
Categories snack, cookies and bars, dessert
Time 40m
Yield 9 brownies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
- In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
- Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
- In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
- Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
- Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.
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