This recipe was inspired by Elana’s Pantry Purple Velvet Torte. It was my first time making a dessert with beets, and I will say, it worked out very well. There’s still a little bit of beet flavor, but the honey tones it down and the cocoa makes for a nice complement. Additionally, these are incredibly moist.
What you’ll need:
- 3 cups red beets, chopped
- 1/2 cup raw honey
- 1 Tbsp pure vanilla extract
- 1/2 cup grass-fed butter, melted
- 4 pasture raised eggs, beaten
- 1/2 cup unsweetened cocoa or cacao powder
- 1 tsp cinnamon
- 1/8 tsp cayenne
- 1/2 tsp sea salt
How you make em:
- Place beets inside a steamer basket in a pot, and cook for 15-20 minutes or until fork tender.
- Once done, add the beets to a high-speed blender with the vanilla and honey. Blend a couple minutes, or until smooth and well combined.
- Add the cinnamon, cayenne, sea salt, cocoa powder. Blend on high for a minute or so. Then, add the melted butter and blend again.
- If the beet mixture is still warm, which it most likely will be, temper the beaten eggs by mixing a little of the beet mixture into the eggs. Once mixed, pour the eggs into the blender. This will ensure you don’t end up with scrambled eggs in your brownies! Blend for another minute, or until mixed through.
- Grease an 8×8 pan and pour batter evenly into pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean (it’ll still be beet red though!). Let cool for at least 25 minutes before cutting, as it takes some time for the brownies to set up. If you cut into them too early, they will fall apart.
- Once cool, cut into squares or use cookie cutters to make shapes.