Beet Brownies

beet browniesjuicing beets
What’s rich, fudgy, and contains an invisible serving of vegetables? Beet brownies, of course! We partnered with Crowded Kitchen to create vegan and gluten-free brownies from beet pulp.
 

There are a ton of great uses for leftover pulp from your juicing session. Juice pulp can create delicious soups, sauces, dog treats, veggie burgers, breads, and muffins. But of all the juice pulp recipes out there, these beet brownies take the cake (er, brownie) for most mouthwatering. 

Beet pulp’s vivid color blends with the chocolate in these brownies, so picky eaters won’t notice the hidden vegetable. Besides, who could resist that fluffy pink frosting?

For the full recipe and story, visit the Crowded Kitchen blog.

Main 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.

beet pulp extrudingbeet brownie batter

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.