Fudgy and fiber-filled, these black bean brownies also sneak in a healthy veggie punch using beets.
~by Kylie Mitchell
So I had this idea to make red velvet black bean brownies. Initially, it was going well.
The batter was the most delicious looking red velvet color. It was more pink than red, but I figured I’d add the cocoa powder and the batter would take on that gorgeous deep red velvet color I was looking for. I actually think that color was the exact color of my neon-y pink prom dress. We make some interesting choices as young adults...that pink prom dress was one of the many. Especially considering that my skin normally has a pinky tone to it. Moving on.
So then I added the cocoa and we went from pink to…brown. WHY?!
But I'm hopeful that maybe your beets will be better than my beets and you’ll end up with perfect red velvet looking brownies. I believe in your beets. Even if you're beets don't bring the color...at least there's still chocolate.
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. Plus, beets and I have a rocky relationship. It’s not that I don’t like them, well actually, yeah it is. I’ve tried them roasted and served with arugula, goat cheese and balsamic reduction. I was so sure I was going to fall head over heels for the things…but then I didn’t. Total plot twist. And if there's one thing life has taught me, it's that if I don’t like something served with cheese and balsamic, I’m probably not going to like it at all.
But luckily, when it comes to beets in brownies, I’m totally game. Chocolate is already earthy and beets are like the most earthy tasting things in the world. So it just works.
After baking, and a brief grieving period that these weren’t red velvety, 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 in the summertime than an ice cold fudge bar?
And if you slather a bit of peanut butter onto these you will not regret it. Do it. Do it. Do it.
Fudgy and fiber-filled, these black bean brownies also sneak in a healthy veggie punch using beets. @healthyaperture Tweet this
Beet Black Bean Brownies
- 2/3 cup chopped beet (1 large)
- 1 - 15 oz can black beans, rinsed and drained
- 1 egg
- 2 Tablespoons coconut oil, hard
- 1/2 cup unsweetened cocoa powder
- 1/3 cup + 2 Tablespoons brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips, plus more to garnish
- Wash, peel and chop beets into small cubes. In a steamer basket over boiling water, steam beets for ~15 minutes, until fork tender.
- Preheat oven to 350F.
- In a food processor, combine steamed beets, black beans, egg, and coconut oil until very smooth.
- Add in cocoa powder, brown sugar, baking powder, vanilla extract and salt. Process until combined.
- Stir in chocolate chips.
- Use a ¼-cup measuring cup to divide batter evenly among 12 greased muffin tins. Top each brownie with 2 chocolate chips.
- Bake for 30 minutes.
- Allow to cool before gently removing them from the muffin tin and placing on a cooling rack. Store in the fridge for up to a week or in the freezer for longer.