It's time for yet another beet recipe! These are nutrient dense beet brownies packed with pastured butter, beetroot, collagen, and pastured eggs. Together they make a dense, filling treat. Note: These beet brownies are not cake-like brownies.
Beet Brownie Ingredients:
¾ cup cocoa powder (like this)
¾ cup cooked organic beets (about 1 medium beet cooked and peeled)
¾ cup +2 tb organic sugar (like this)
1 tb beet juice simple syrup (plain simple syrup or honey would work too)
¼ teaspoon salt
1.5 teaspoon vanilla extract (like this)
1.5 sticks of butter (¾ cup)
1.5 tb collagen hydrolysate (like this)
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, collagen hydrolysate, 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!
*If you have high copper levels you may want to reconsider your chocolate consumption.
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.
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 😉
Wondering the same thing too about the gelatin. I have the red label kind.
I don't quite get it - what does the 1 Tbsp of simple beet syrup add that the beets and sugar don't already provide?
The beet juice simple syrup is straight pressed from beets and heated with sugar. It's just there to support the red hue of the brownies (and completely optional).
Tried these last night and they were WONDERFUL! Thank you!
Oh thanks so much for the feedback Lisa! I'm glad you liked them!
Have you tried Xylitol or Erythritol instead of sugar in this recipe?
No I haven't. I'm not a fan of alternative or artificial sweeteners. I prefer the real thing 🙂
Thanks for reading!
Those aren't artificial sweeteners - they are sugar alcohols. Nevertheless, there are some considerations in using them such as digestive effects.
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?
I usually boil mine until tender. It can take 40-50minutes depending on the size of the beets.
can u explain the difference between the gelatin made by the same company & this gelatin collagen hydrolysate? Thx
It seems that they are nutritionally the same, but the gelatin collagen hydrolysate is cold water soluble and the other needs to be heated/dissolved first.
I wrote about the differences here: http://www.thehealthyhomeeconomist.com/gelatin-and-collagen-hydrolysate-whats-the-difference/
I hope that helps! I do not recommend using them interchangeably.
can i use the other geletin?, the red label?
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.
Hi Angie! When I was living in Australia last year I ordered both types of Great Lakes gelatin from iHerb no problem 🙂 The postage was pretty cheap too! I love this stuff so I hope you can get it 🙂
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.
I was wondering the same thing.
I would try using sweet potato!
Let me know how it turns out!
Hi is Gelatin an addition for texture or just for added nutrition?
I would have never guessed that these brownies with beets would be so delicious. Yum Yum, excellent recipe.. In fact every recipe I've tried from your book have been fabulous. Thanks so much, Catherine.
Thanks for the kind words. I'm glad you enjoy them as much as I do <3