Beet Black Bean Brownies
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recipe by Imma Eat That http://immaeatthat.com/
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- Total Time
- 55mins
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- Serves
- 6
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- Calories
- 227
Now, I’m not a fan of ‘sneaking’ vegetables into food, but if I’m gonna eat a brownie, it might as well have vegetables in it. After baking, I put some in the freezer and they turned into a fudge bar type of thing. Red velvet colored or not, there are few things better than an ice cold fudge bar? And if you slather a bit of peanut butter onto these you will not regret it. Do it.
recipe updated 14 Oct 2020
Ingredients
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- Fresh beetroot
- 90 g
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- Tinned black beans
- 1
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- Egg
- 1
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- Coconut oil
- 2 tablespoons
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- Cocoa powder
- 45 g
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- Brown sugar
- 100 g
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- Baking powder
- 1 teaspoon
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- Vanilla extract
- 1 teaspoon
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- Salt
- ¼ teaspoon
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- Dark chocolate chips
- 45 g
Tools
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Oven
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Food processor
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Cooling rack
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Food processor bowl
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Muffin pan - 12-hole
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Saucepan
Step preview
- Add fresh beetroot to a clean saucepan
- Steam until tender - approx 15 min
- Pre-heat oven - 175°C
- Add tinned black beans, egg and coconut oil to a clean food processor bowl
- Transfer vegetables to batter
- Blitz until smooth
- Add cocoa powder, brown sugar, baking powder, vanilla extract and salt to the batter
- Blitz until combined
- Mix in dark chocolate chips to the batter
- Grease a clean muffin pan
- Transfer batter to muffin pan
- Bake - 30 min, 175°C
- Transfer carefully onto cooling rack and let cool
- Serve