Beet Brownies

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)

Product Needed

Kuvings Whole Slow Juicer, assembled with the juicing strainer.

Directions

1. Preheat the oven to 350˚F. Grease and line a 9x9 pan with parchment paper.   
2. Juice the beets with your slow juicer. Measure 1 cup of beet pulp. Set pulp and juice aside.
3. Melt the chocolate chips. Let cool slightly.
4. In a medium bowl, combine the flours, cacao powder, cinnamon, baking soda, baking powder, and salt. 
5. Cream the butter and sugar together in a large bowl. Add the maple syrup, applesauce, and vanilla. Combine. Add half of the dry ingredients.
6. 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.
7. Transfer batter to pan and spread evenly. Bake for 35-40 minutes on the bottom rack of the oven. 
8. 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. 
9. Once brownies are completely cooled, frost and sprinkle with mini chocolate chips.

Recipe and photos created by Crowded Kitchen.