These brownies are super fudgy and loaded with all the goodness of root vegetables. The earthiness of the beets enhances the flavour of chocolate and makes them a delicious and vegetable- packed treat without the crazy sugar overload of most regular brownies.
They are the perfect treat to enjoy during your period. Beets are full of iron and antioxidants, paired with mood boosting cacao which is high in magnesium and flavonoids that can help relax muscles and ease cramps. Add some warming spices like ginger and cinnamon that can help with cramping and bloating and can reduce inflammation.
I love to make this recipe in advance and freeze them. It’s a great treat to make in my follicular or luteal phase when I have the most energy and have them ready to enjoy during my period when my energy levels are lower, and my need to rest and cravings for sweets and chocolate are higher.
It is also a great recipe if you would like to sneak in some more vegetables into your or your kids’ diets. Easily add a little beet brownie to lunchboxes and be sure you will never see it again!

TIPS TO MAKE THE PERFECT BEET BROWNIES

Cook your beets instead of roasting them. Cooking brings out their natural sweetness and reduces the earthy flavour.
I prefer the flavour and color of home cooked beets but if you are pressed on time, you can also use pre-cooked beets from the grocery store.
I prefer using coconut sugar instead of brown sugar for this recipe because it doesn’t give you the same insulin spike as brown sugar, but you can substitute the coconut sugar with brown sugar if you wish so.
Beat the eggs super fluffy since the whipped eggs will give these brownies its volume and texture.
Very slowly and gently stir in the chocolate/- beet mixture to avoid your batter from deflating.
Sift your all-purpose flour and cocoa powder through a fine mesh strainer to avoid clumps of flour in your brownies.
These brownies freeze very well. Let them cool down fully before cutting them into squares or other shapes. Freeze them individually on a tray and transfer them once frozen into your preferred freezer container. Freeze them for up to three months.

INGREDIENTS

500 g        beets, cooked and peeled
200 g        bittersweet chocolate chips (60%)
100 g         unsalted butter
200 g        coconut sugar
3                medium eggs
1 tsp          Vanilla
100 g         all-purpose flour
25 g          cacao powder
1 tbsp        freshly ground ginger
1 tsp          ground cinnamon
¼ tsp         salt

TOOLS YOU WILL NEED

kitchen scale
big pot
baking tray 12”x 8” inches
parchment paper
blender
stand or hand mixer
flour sifter or fine mesh strainer
rubber spatula

INSTRUCTIONS

In a big pot filled with water, bring beets to a boil, reduce heat and simmer for 50-60 minutes until tender. Drain and peel under cold, running water.

Preheat oven to 350°F (180°C) and line a 12” x 8” inch baking tray with parchment paper.

Add boiled beets, chocolate chips, butter, graded ginger and vanilla to a blender and blend until smooth.

In the bowl of a stand mixer (or hand mixer), add eggs and sugar and beat with the whisk attachment until fluffy and thick for 3-5 minutes.

With the mixer on low gently fold in the beet chocolate mixture into your eggs, making sure not to overmix and scrape down the sides of the bowl.

Sift flour, cacao, salt and cinnamon through a fine mesh strainer and gently fold into your batter either by hand with a spatula or with the mixer on low until completely incorporated.

Pour batter into prepared baking tray, smooth out the top with a rubber spatula and bake for 35 minutes.

Let brownies cool down completely before cutting them into preferred shape and enjoy!