Red Velvet Brownies
Beets are a natural red food coloring, which make them perfect for red velvet desserts! One cup of beets contains about 60 calories and 4 grams of fiber. They are a good source of the minerals copper and magnesium and have 148 µg of folate, or 37% of your daily target. Folate is an extremely important vitamin because it plays a crucial role in DNA synthesis. Beets are also fat free. Using beets in these Red Velvet Brownies cuts the fat and increases the fiber content, making them a tasty yet healthy dessert, and the beet flavor is hardly noticeable!
- 2 large cooked beets or 1 14-oz. can beets, rinsed and drained
- ½ cup unsalted butter (1 stick), melted
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup plus 2 Tbs. unsweetened cocoa powder
- 1 Tbs. instant espresso powder
- ½ cup mini chocolate chips
- Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
- Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.
- Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
- Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
- Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.
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