Beetroot Chocolate Brownies
These healthy beetroot chocolate brownies are rich, fudgy, and deeply chocolatey—made with applesauce and beetroot puree for an ultra-moist texture. An easy “better-for-you” brownie recipe that still tastes indulgent.
Ingredients
- 3.2 oz. (90g) 70% dark chocolate
- 2.7 oz. (75g) butter
- 2.5 oz. (70g) coconut sugar
- 9.9 oz. (280g) cooked beetroot, chopped
- 4.9 oz. (140g) all-purpose flour
- ¼ tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. unsweetened cocoa powder
- 8.8 oz. (250g) applesauce
Instructions
- Preheat the oven to 375°F (190°C). Line a 7x9-inch brownie pan with baking paper, or use a silicone brownie pan.
- Finely chop the chocolate and melt in a small bowl along with the butter. Once melted, stir in the sugar and set aside. Puree the beetroot in a food processor, and set aside.
- Add the flour, baking soda, baking powder and cocoa powder to a large mixing bowl and stir well to combine.
- Now add the applesauce, pureed beetroot and melted chocolate. Stir until all ingredients are well combined. Then pour the batter into the prepared pan. Place the pan onto the middle rack of the oven and bake for 40 minutes.
- Remove from the oven, and allow the brownies to cool completely in the pan. Once cool, cut into squares and serve.
Nutrition
Serving: 1serveCalories: 231kcalCarbohydrates: 31gProtein: 2gFat: 11g
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