Cherries & chocolate with a hidden veggie advantage
that can’t be beet!
Prep & Baking: 30 minutes (plus cooling time before frosting)
Makes: 9 large brownies, 16-20 small brownies
Pairs well with: Coconut Whipped Topping
½ cup finely shredded or processed beets (in a food processor or blender) approximately 3 small cooked beets
½ cup dried cherries
1 cup all purpose, whole wheat, or gluten free flour blend
¼ cup coconut sugar
½ cup vegetable or liquid coconut oil
½ cup cocoa powder
½ tsp baking powder
½ cup chocolate chips
Pinch of salt
Pinch of cinnamon
¼ cup plant-based butter
2 tbsp cocoa powder
3 tbsp icing sugar
½ tsp vanilla
Preheat oven to 350°F and line a 9x9 baking pan or dish with parchment paper or spray with coconut oil.
In a food processor or blender, shred the cooked beets into a pulp. Transfer to a large mixing bowl and add coconut sugar and oil. Stir to combine. In a separate bowl, combine remaining dry ingredients; flour, cocoa powder, baking powder, salt, and cinnamon. Stir to combine. Gradually add the dry ingredients mixture to the wet and stir to incorporate. When the dry and wet ingredients are thoroughly mixed and no lumps remain, fold chocolate chips and dried cherries into the mixture.
Transfer batter to a prepared 9x9 baking pan or dish and bake for 25 minutes. To check if brownies are baked through insert a toothpick or clean knife into the middle of the brownies, it should come out clean. If batter remains uncooked, continue baking in 5 minutes intervals.
Allow brownies to cool completely before topping with frosting. If you prefer a thicker layer of icing, as shown in the photo, we suggest doubling the frosting recipe.
Tips & Variations: