Ingredients
Scale
- 1 cup cooked and pureed beets
- 1 cup almond butter
- 1/2 cup cocoa powder
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a large bowl, mix together the pureed beets, almond butter, cocoa powder, honey, eggs, vanilla extract, baking powder, and salt until smooth.
- Pour the mixture into the prepared baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares and serving.
Notes
- Store leftovers in an airtight container in the fridge for up to a week.
- These brownies are gluten-free and can easily be made vegan with flax eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg