Knockout Brownies
Brownies are definitely big on comfort, but most light recipes are unappetizing. So we’ve packed this brownie full of goodness without compromising flavour. Beets are loaded with folate and vitamin C, and the antioxidant flavonols in dark chocolate help reduce blood pressure.
Loading ...March 26th, 2012
By LeeAnne Wright
Servings
Makes 36 browniesPrep Time
Prep to table time: 40 minutesIngredients
- 1 can sliced beets (530 mL), drained
- ½ cup safflower oil
- ¾ cup packed dark brown sugar
- ¼ cup agave nectar
- 3 eggs
- 1 tsp pure vanilla extract
- 1 ¼ cups dark cocoa powder
- ¾ cup spelt flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup dark chocolate chips, preferably 60 percent or more cacao
Directions
Preheat oven to 350°F. Lightly spray a 9 x 13-inch pan with oil and line with parchment paper with extra overhanging for easy removal.
In a food processor, pulse beets until finely chopped. Add oil, brown sugar, agave, eggs and vanilla to food processor and pulse until well combined.
In a medium bowl, whisk together cocoa powder, spelt, baking powder and salt. Stir in chocolate chips and toss in flour mixture until chips are coated.
Add dry ingredients to wet in 3 stages, pulsing to combine between each addition. Remove bowl from processor and fold mixture, making sure all flour has been absorbed. Do not over-mix.
Scrape batter into prepared pan and bake for 30 minutes or until knife comes out clean or with just a few crumbs. Cool brownies in the pan before turning out onto a cooling rack. Cut into 1 1/2-inch square pieces and enjoy.
Nutrients Per Serving
103 calories, 5 g fat, 10 mg calcium, 44 mg sodium, 14 g carbohydrates, 1 g fibre, 1 g protein. Source of iron.
