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    Home » Recipes » Dessert

    Flourless Red Velvet Beet Brownies

    By Catherine on July 29, 2013 Last Updated August 11, 2022 25 Comments | No Medical Advice | This Post Contains Affiliate Links

    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, 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)
    4 eggs
    ¼ teaspoon salt
    1.5 teaspoon vanilla extract (like this)
    1.5 sticks of butter (¾ cup)
    1.5 tb 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, 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.

    PIN IT:
    Flourless Red Velvet Beet Brownies- The Perfect Gluten Free Dessert! | Butter Nutrition

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

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    1. Michelle

      July 30, 2013 at 10:00 am

      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.

      Reply
      • Catherine

        July 31, 2013 at 5:51 pm

        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

        Reply
      • Susie Horvath

        August 23, 2013 at 7:29 pm

        Wondering the same thing too about the gelatin. I have the red label kind.

        Reply
      • Kathy

        December 07, 2014 at 11:31 am

        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?

        Reply
        • Catherine

          December 07, 2014 at 1:00 pm

          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).

          Abundantly,
          Catherine

          Reply
    2. Lisa

      July 31, 2013 at 7:12 am

      Tried these last night and they were WONDERFUL! Thank you!

      Reply
      • Catherine

        July 31, 2013 at 5:46 pm

        Oh thanks so much for the feedback Lisa! I'm glad you liked them!

        Catherine

        Reply
    3. Brian

      July 31, 2013 at 8:16 am

      Have you tried Xylitol or Erythritol instead of sugar in this recipe?

      Reply
      • Catherine

        July 31, 2013 at 5:45 pm

        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

        Reply
        • Allison

          August 06, 2013 at 5:10 pm

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

          Reply
    4. Abbie

      August 02, 2013 at 2:48 pm

      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?

      Reply
      • Catherine

        August 09, 2013 at 6:05 pm

        I usually boil mine until tender. It can take 40-50minutes depending on the size of the beets.

        Reply
    5. Milliann Johnson

      August 03, 2013 at 7:31 am

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

      Reply
      • jesska

        August 04, 2013 at 7:37 pm

        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.

        Reply
      • Catherine

        August 23, 2013 at 8:55 pm

        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.

        Reply
    6. Diana Moll

      August 03, 2013 at 9:40 pm

      can i use the other geletin?, the red label?

      Reply
    7. Angie

      August 05, 2013 at 8:36 pm

      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.

      Reply
      • Holly

        October 05, 2015 at 10:02 am

        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 🙂

        Reply
    8. Sonia

      September 02, 2013 at 2:13 pm

      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.

      Reply
      • sherry moss

        November 25, 2013 at 4:49 pm

        I was wondering the same thing.

        Reply
      • Catherine

        November 25, 2013 at 4:54 pm

        I would try using sweet potato!

        Let me know how it turns out!

        Catherine

        Reply
    9. Natalie

      November 26, 2014 at 7:52 pm

      Hi is Gelatin an addition for texture or just for added nutrition?

      Reply
    10. Isabel

      March 17, 2018 at 1:27 pm

      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.

      Reply
      • Catherine

        March 18, 2018 at 9:59 am

        Hi Isabel,

        Thanks for the kind words. I'm glad you enjoy them as much as I do <3

        Abundantly,
        Catherine

        Reply

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