Flourless Red Velvet Beet Brownies

Flourless Red Velvet Beet Brownies | Butter Nutrition
It’s time for yet another beet recipe! These are nutrient dense beet brownies packed with pastured butter, beetroot, gelatin, & pastured eggs. Together they make a dense, filling treat. Note: These beet brownies are not cake-like brownies.

Beet Brownie Ingredients:

3/4 cup cocoa powder (like this)
¾ cup cooked beets (about 1 medium beet cooked and peeled)
¾ cup +2 tb organic sugar (like this)
1 tb beet juice simple syrup
4 eggs
¼ tsp salt
1.5 tsp vanilla extract (like this)
1.5 sticks of butter (3/4 cup)
1.5 tb gelatin collagen hydrolysate (like this)

Process:

1) Place butter in saucepan over medium heat. Heat until butter is melted.
2) In a blender combine eggs, vanilla, beet, beet juice simple syrup and mix at high-speed until mixture is thoroughly pureed (with no beet chunks).
3) Add chocolate, gelatin, melted butter, salt & sugar to blender.
4) Line the bottom of a spring-form pan with parchment, and the sides with butter to prevent sticking.
5) Pour in batter and bake at 350 degrees for 25-30 minutes, or until a toothpick comes out fairly clean.
6) Let cool for about 30 minutes before cutting.
7) Eat these nutrient dense beet brownies alone or top with ice cream and enjoy!

This post was shared at Fight Back Friday.


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Comments

  1. Michelle says

    I’m going to try to make these with honey! They sound really good. Is the gelatin for texture at all or just for the added nutrients. I only have the red container of gelatin so I know that would possibly make it weird.

    • Catherine says

      Let me know how the honey version works out. Since honey has more water than sugar, you might want to add a tablespoon or two of something powdered to help balance the moisture out? Just a thought ;)

      Catherine

    • Catherine says

      Hi Brian,

      No I haven’t. I’m not a fan of alternative or artificial sweeteners. I prefer the real thing :)

      Thanks for reading!
      Catherine

      • Allison says

        Those aren’t artificial sweeteners – they are sugar alcohols. Nevertheless, there are some considerations in using them such as digestive effects.

  2. Abbie says

    Wow, these look delicious and I just got my gelatin in the mail today! This may be a dumb question but how did you cook the beets?

  3. Milliann Johnson says

    can u explain the difference between the gelatin made by the same company & this gelatin collagen hydrolysate? Thx

  4. says

    Hi there, just wondering if you can leave the gelatin out of the recipe? Or can I use edible gelatin, it’s too hard to buy the Great Lakes gelatin in Australia.

  5. Sonia says

    Any ideas of what you could replace beets with (realizing that they’d no longer be red)? Beets are super high in oxalates and should be avoided by folks with chronic pain, kidney or autism issues.

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