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
- 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)
Kuvings Whole Slow Juicer, assembled with the juicing strainer.
- Preheat the oven to 350˚F. Grease and line a 9x9 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.
Recipe and photos created by Crowded Kitchen.