This beets brownies are fudgy, dark, and extremely satisfying. They are also refined sugar-free! Yes, I did tell you it was healthy-ish. It’s easy to put together and it’s sure to disappear as soon as they are baked.
1cupSwerve Sweetener (Any other granulated sweetener is fine)
3 large Eggs
⅔ cupsall purpose flour
4tablespoons Dark cocoa powder (I used Hershey’s special dark)
Pinch of Salt
1cupZucchini, grated and squeezed to remove excess water
⅓ cupBeetroot, cooked and grated
½ cup walnuts (optional)
½Cupsemi-sweet chocolate chopped
Preheat oven to 350°F. Line an 8-inch baking pan with foil or parchment paper. Generously spray foil with cooking spray. Set aside.
Add the instant espresso in hot water, and set aside.
Place the chocolate into a heat resistant bowl with butter over an inch of simmering water, making sure the bottom of the bowl doesn’t touch the water. As the chocolate begins to melt, start to stir in a circular motion until completely melted. Remove from heat and set aside to cool slightly.
Transfer the melted chocolate into the bowl of an electric mixer. Gently add the sugar and mix on medium speed for 3 minutes until smooth. Add the eggs one at a time, and mix thoroughly for about 4 minutes until airy, add the espresso mixture and beat for another minute. Remove from stand.
In a different bowl, combine the flour, cocoa powder, and salt.
Fold in the dry ingredients with the chocolate batter until well incorporated. Fold in the zucchini, beets, walnut, and chopped chocolate.
Spread the batter in the baking pan and place in the oven. Bake until a toothpick inserted into the middle comes out slightly sticky approximately 35 to 40 minutes. Allow the brownies to cool in the pan on a wire rack for at least 2 hours or overnight. Remove from pan and cut into squares.
Ease your mind if you are worried about tasting the vegetables. The chocolate and cocoa powder will mask off the taste.
Make sure the bowl sits snug in the saucepan and the water doesn’t touch the bottom of the bowl. Also, make sure the water isn’t boiling because the steam will rise above the pan, causing water droplets to fall in the pan, which could make the chocolate hard.