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.