Healthy Brownie Recipe made with Beet Puree
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These fudgy brownies are made with beet puree instead of oil, creating a naturally sweetened and moist texture. They're gluten-free and vegan, made with almond and coconut flours for a dense, chewy crumb. A creative way to sneak vegetables into a decadent chocolate dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 cup beet puree (about 2 medium beets*)
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (melted)
- 1/4 cup dark chocolate chips (for topping)
- 1 cup super fine almond flour
- 2 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 171mg
- Total sugar
- 18g
- Added sugar
- ≥7g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 64mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.