I came across few beet brownies and beet chocolate cake recipes a few days ago. I had a cup of pureed beets in the freezer and wanted to use it up and since it's been a while since I made brownies, beet brownies it was.
So I was browsing through one of my favorite books "Deceptively Delicious", and my eyes fell on the brownies recipe. It used 1/2 cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead. I'm glad that I tried this beet brownies because it turned out very tasty. Pumpkin puree and sweet pototo puree are very good alternatives too.
Oat Flour and Beet Brownies Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||40 Mins||16 Pieces|
Want to make healthy brownies without compromising the taste? These egg free, oat flour brownies loaded with beet puree just does it. Pumpkin puree or sweet potato puree works fine too.
- 3 ounces Semisweet or Bittersweet Chocolate
- 1 cup Beet Puree
- 1/2 cup Light/Dark Brown Sugar, firmly packed
- 1/4 cup Unsweetened Cocoa Powder
- 2 tablespoons Soft Tub Margarine Spread (I used Becel)
- 2 teaspoons Vanilla Extract
- 1/4 cup Unsweetened Applesauce
- 3/4 cup Oat Flour
- 3/4 teaspoon Baking Powder
- 1/2 cup Walnuts, chopped (optional)
- 1/2 teaspoon Salt
- Preheat the oven to 350F for 15 minutes. Coat an 8-inch square pan with cooking spray. For brownies I line the pan with aluminum foil and grease it with cooking spray, so cutting it is easy and also we can get perfect squares.
- Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven, in a medium-size bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.
- In the same bowl, combine the beet puree, sugar, cocoa powder, margarine, vanilla, and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy.
- Stir in the oat flour, baking powder, chopped walnuts and salt with a wooden spoon.
- Pour the batter into the prepared pan and baked 35-40 minutes. I checked it after 35 minutes and felt that it was not done. Brownies should spring back when touched, but it did not. So baked it for another 5 minutes.
- Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil, I lifted it after an hour, and I cooled it on a wire rack. After another 2 hours, I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more (actually a lot more) time for the brownies to cool completely and getting neat pieces will also be difficult.
- The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. It tasted like any other regular brownie. The only difference I felt was in the texture, but it was nothing huge. The brownies were chewy and also pudding(y) in the middle. I don't mean that it was in a semi-solid state, it had set properly, but the texture was a bit different than the usual brownies, which I think is because of the beet puree. Also, the brownies are more reddish than brown. This did not stop my son or the rest of us from finishing it off.
- I have used 1/4 cup unsweetened applesauce instead of 2 egg whites mentioned in the original recipe. If you have extra beet puree, you can use 1/4 cup of that itself. I had only 1 cup of beet puree so I used applesauce.
- Oat flour is readily available in stores. I didn't have that in hand, so I powdered quick cooking oats in a blender. Be sure to powder it finely, sieve it a couple of times.
- You can use all purpose flour too instead of oat flour.
- To prepare beet puree you can either buy canned beets and blend it smoothly in a blender or do like what I did. I peeled and cooked the beets in a pressure cooker. Cut into small pieces once cooled and then blend it. I had prepared this a month back. So I put it in a cup, covered with plastic wrap and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright.
|Per Serving||% Daily Value*|
|Total Fat 5.8g||9%|
|Saturated Fat 1.5g||7%|
|Trans Fat 0g|
|Total Carb 13.2g||4%|
|Dietary Fiber 1.7g||7%|
|Vitamin A 1% - Vitamin C 1%|
|Calcium 2% - Iron 5%|
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Havent tried baking with veggies except for carrots. This sounds like a great way to include beets in our diet in a delectable way!
Glad to see you back from India. Missed your recipes when you were away. Hope you had a good time.
I just tried this brownie and it came out so good. Mine was a little gooey and pudding(y) consistency and I loved the taste.
I had to change a few ingredients since they were all I had in hand. I used carrot puree instead of beet, butterscotch and white chocolate instead of semisweet chocolate, egg replacer in place of apple sauce and carob powder instead of cocoa powder. A lot of changes but still the end result was great!
Thanks for the wonderful recipe!
Keep them coming!
Thank you very much Radha for your warm welcome. I’m so glad that you have tried the brownie recipe so quickly. I guess, if you had baked it for another 2-3 minutes it would have set better. That’s a lot of interesting variations.
Looks awesome Madhuram. I have all ingredients on hand and might as well give it a try.
What a color! So healthier than regular brownies 🙂
Stumbled into your website by chance. You have got a good collection of cakes. I don’t eat egg and was so happy to see the recipes without egg as an ingredient.
Wow baking with beet puree, i would have never thought of that in a million yar too.
Love the colour and looks so moist ad so so yummy yumm.
Red velvet brownies! Brilliant! Now I finally know what I can do with beets.
is it raw or cooked Beet Puree?
It’s cooked beets. I have mentioned it in the Notes section.
They look delicious!
How can brownies turn so perfect for you. I love evrything you added,oats,beet,walnuts and CHOCOLATE!
Thanks Hb. Got your mail but was not able to access your blog. There was a “blogger maintenance” message.
These ingredients are really interesting,
I’m intrigued! Looks delicious!
Pretty awesome!! 😯
This looks like a red velvet cake! Yum!
Gr8 recipe and nice click.
Look that gorgeous color on that one! Hi Madhu, hope you’ve been doing well.
Hmm, beet in brownies!
Is Becel Margarine completely vegetarian?
Mona, I had that doubt too and I have written to them. I’ll get back to you after hearing from them.
Very creative and innovative idea Madhu..Lovely and gorgeous brownies..
Beet would naturally sweeten the dessert, that is great subst!
Miss having you in the neighborhood to taste these:)
I miss you too SS. For the past few days I have been thinking of calling you, Smitha and Laksh, but somehow time flies.
They look so nice. Reading the post, guess they tasted excellent too>
Looks deadly delicious!!!
OMG brownies with beets??
Love the brownies Madhuram.I was thinking of making beet cookies,these look great and are completely APF-Less.Is it bcoz there is no APF or stronger flour that the texture is different.have never tasted the choc beet combination.Healthy brownies.
Beet brownies? Sound innovative idea Madhuram. 🙂 The color of brownie is so attractive and better than regular one. 🙂
very inviting brownies!