Dark Chocolate Beet Brownies August 7, 2017 By Jump to recipe Dark Chocolate Beet Brownies August 7, 2017 by EIR Category Recipes Persons 16 Ingredients 2 BEETS, RAW, PEELED 3 large EGG WHITES 2/3 cup BROWN SUGAR, ORGANIC 1/3 cup SUGAR, RAW 1/2 cup COCONUT OIL, 2 tsp VANILLA EXTRACT, 100% PURE, NO ALCOHOL 1 1/4 cup RAW CACAO POWDER 3/4 cup GLUTEN-FREE ALL PURPOSE FLOUR 1 tsp BAKING POWDER 1/2 tsp SEA SALT 1 cup DARK CHOCOLATE CHIPS, VEGAN Instructions In a medium saucepan, cover beets with water by an inch. Place the pot over medium high heat and bring to a boil. Reduce heat to medium and simmer until the beets are soft enough to pierce through the center with a knife, about 25 minutes. Drain and puree the beets. You may need to add a tablespoon or two of water to the beets to get them to puree smoothly. Add only what you need. Set aside to cool. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, sugar and oil. Add vanilla and beet puree and whisk until fully combine. Mix the cacao powder, GF flour, baking powder and salt into the wet ingredients then stir in chocolate chips. Pour batter into a 9x13 inch baking pan lined with parchment. Bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist. Cool completely before cutting. Store in air tight container for up to 3 days. Tags beet brownies, beet recipes, brownies, gluten free, gluten free baking, gluten free brownies © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.