Delicious Beetroot Brownies
Rich, fudgy brownies made with roasted beetroot, providing a sweet treat packed with nutrition and flavor.
Ingredients
Dry Ingredients
- 1 cup Buckwheat Flour Great for a gluten-free option and adds a nutty flavor.
- 1/2 cup Cocoa Powder Use high-quality Dutch-processed cocoa for rich chocolate taste.
- 2 teaspoons Baking Powder Helps to create that lovely rise.
- 1/2 teaspoon Baking Soda Works with the cocoa to create a perfect texture.
- 1/4 teaspoon Sea Salt Enhances sweetness and balances flavors.
Wet Ingredients
- 2 large Eggs Room temperature eggs help bind the batter.
- 2 teaspoons Vanilla Extract Adds warmth and depth.
- 2 cups Cooked and Pureed Beetroot Ensure they're well-pureed for smooth consistency.
- 1/4 cup Coconut Oil Adds moisture; can be substituted with unsalted butter.
- 1/2 cup Maple Syrup Natural sweetness that works harmoniously with chocolate.
- 1/2 cup Milk Use almond or oat milk for a dairy-free treat!
- as needed cup Chocolate Chips Dark chocolate for a delightful contrast.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a 20x20 cm square baking pan.
- In a large bowl, whisk together the buckwheat flour, cocoa powder, baking powder, baking soda, and sea salt until combined.
- In a medium bowl, mix the eggs, vanilla extract, pureed beetroot, coconut oil, maple syrup, and milk until creamy.
- Pour the wet ingredients into the dry ingredients and stir gently until there are no dry bits remaining. Do not overmix.
- Spread the brownie batter evenly into the prepared baking pan and top with chocolate chips.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for a week. For freezing, wrap tightly and they can last up to 3 months.