March 26th, 2012
By LeeAnne Wright
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.
103 calories, 5 g fat, 10 mg calcium, 44 mg sodium, 14 g carbohydrates, 1 g fibre, 1 g protein. Source of iron.
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