Hey luvs!
Well we all survived another week! We bet you’re already dreaming of the weekend. We are…hoping for warmer weather. We also wanted to let you know that we got our purely talk video up late yesterday afternoon. Sorry for the delay.
We’ve been busy around here. Filming, editing, eating, cleaning, etc. Going through a stack of recipes to plan out recipe testing. You know the fun stuff. We just love recipe testing. Okay maybe not all parts of it especially when we have failures. Or should we say lessons learned in the kitchen.
But when we do have amazing success we jump with glee. And these brownies are jump worthy.
Flourless chocolate beet brownies!
Need we say more?
Didn’t think so.
Nothing like chocolate – beet- brownies to get your through this Friday!
Well, should we say chocolate beet plantain brownies! These were inspired by our flourless fudgy brownies. We did a little bit more maple syrup in these beet brownies to help mask the beet flavor and keep them a little sweeter. Turned out perfect!
Just a little something to get you dreaming of to make when you get home 🙂
Plus this is another Valentine Day inspired recipe.
We have always wanted to use beets in brownies.
Not really sure why. Just a thing we wanted to do one day.
Don’t ask.
Just enjoy the soft cake-like chocolate rich beet brownies.
Think we can all agree that enjoying brownies to end a week is a good decision.
A very good decision.
Now it’s your turn to make yourself a batch of chocolate beet plantain brownies.
These brownies are not as fudgy as the original flourless brownie recipe but they still meet all the criteria of a good brownie. Chocolatey, soft, not too sweet brownie.
Printchocolate beet brownies
Healthy grain-free, gluten-free, egg-free brownies made from plantains and beets. Flourless beet chocolate brownies.
Ingredients
inspired from our no flour plantain fudgy brownies
- 1 small/medium ripe yellow plantain ( 5 1/4oz – 6oz after being peeled)
- 2/3 cup raw cacao powder or cocoa (2 1/2oz)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/4 cup beet puree (2oz)
- 4 tablespoon maple syrup
- 2 tablespoon coconut oil (1oz), liquid
- 3 tablespoons coconut butter (1 3/4oz)
Instructions
- Preheat oven to 350 degrees.
- Lightly grease with coconut oil a 8×8 baking pan for thinner brownies.We baked ours in a cupcake pan as individual brownies.
- Peel plantain.
- Place peeled plantain and beet puree into a food processor (or blender) and blend until smooth.
- Next add in coconut butter (could use any nut butter) and coconut oil. Blend.
- Next add in raw cacao powder, baking soda, baking powder, vanilla and maple syrup into food processor. Blend.
- Batter should be smooth.
- Pour batter into pan or scoop into cupcake pan and bake for about 20 minutes. If using a cupcake pan the baking time may be shorter. Bake until toothpick comes out slightly clean, as you don’t want to over bake them.
- Let cool.
- We got 8 individual brownies.
- Slice and enjoy.
- Store in refrigerator for a few days or freezer for longer shelf life.
Get all of your baking ingredients and save money shopping here.
Make your own coconut butter here. It takes less than 2 minutes.
Enjoy.
#bepurelyyou
37 comments
Yum! Love this recipe.
Thanks Gena!
These look delicious will have to try them xx
http://www.healthyyetbeautiful.blogspot.co.uk
My loves in life beets and chocolate!! I have to try this! Did you make the beet puree or buy it. I have some beets right now, not sure how many to use or how to puree it, for that matter.
Brittany – we made the beet puree. We steamed up 3 beets and then blended them up in the blender. And the measured out 1/4 cup.
I noticed that the bulk of your recipes use plantains instead of bananas. is there a specific nutritional reason? or is it just taste preference?
Jeannette, we like both. Lately we are loving plantains due to their starchy content for recipes, and we like that they have less sugar than bananas.
I love beets! This is such a great recipe. I often make chocolate beet protein shakes. Bronies are the next natural step! 🙂
beet smoothies oh yes we used to make those – so good 🙂
What is the difference between coconut oil and coconut butter. Is the butter just not melted?
Coconut butter is both the oil and the flesh of coconut, so has the coconut meat where the oil is just the oil. Using coconut butter just provides more body and texture to them.
Yes, please! My sweet tooth is back and these look perfect!
ok i’ve got to try these – a long time ago, i tried to make black bean brownies and horribly failed and jonny still won’t let me live them down! i need to redeem myself in the “sneak food in” category!
Guys these look awesome!
I love the use of beets in chocolatey things, it makes them so moist and fudgey dense, just how I love my brownies! I have only used beets in chocolate cake, not brownies, so I will have to give these a try. Thanks!
Cara let us know how you like them!
[…] Essen wirkt manchmal langweilig. Nicht so bei Purely Twins – diese Brownies lassen mir direkt das Wasser im Mund […]
you said you’ve always wanted to make beet brownies – i’ve always wanted to make beet muffins! like you, not sure why – but always have!
love you both – i will have to make these
[…] at Purely Twins are always full of ideas (they have several cookbooks loaded with desserts)and this brownie recipe is a new creation of […]
Hey guys! Thanks for the recipe. I used a banana instead
and they are baking in the oven. I made them into
mini muffins and they sank in the middle. Did I do
something wrong? BTW, I didn’t open the oven while baking.
I think next time I will try in a brownie pan.
Thanks.
Jennie
well using bananas makes it a little bit different in texture as plantains are more starchy. Maybe try reducing the maple syrup or reducing the oil by 1 tbsp and see if that helps. It might have been to wet with the banana compared to the plantain, as they tend to react differently.
Holy cow this batter was great! I currently have a batch in the oven and can’t wait to try them.
I am so excited to find more flour free chocolate dessert recipes available!
I used raw beets and ran them through the grating attachment on my food processor and then mixed (for forever). Is there a simpler way of doing this?
[…] Inspired by http://purelytwins.com/2014/01/31/no-flour-grain-free-paleo-chocolate-beet-brownies/ […]
[…] Inspired by http://purelytwins.com/2014/01/31/no-flour-grain-free-paleo-chocolate-beet-brownies/ […]
Any substitutes for baking powder?
you can use 3/4 tsp baking soda or just omit the baking powder
[…] Inspired by: http://purelytwins.com/2014/01/31/no-flour-grain-free-paleo-chocolate-beet-brownies/ […]
These r in the oven right now, but honestly the kiddos and I like the batter so much we might use it in the future for pudding 😉
Awesome! enjoy 😉
[…] Flourless Chocolate Beet Brownies – via PurelyTwins […]
[…] Flourless Chocolate Beet Brownies – via PurelyTwins […]
These look divine!
When you baked them in a cupcake pan, did you use a mini cupcake pan or a regular size one?
Is there a noticeable coconut flavor from the coconut oil and the coconut butter?
Thank you!
regular size cupcake pan, we like coconut so the flavor doesn’t bother us.
[…] beet brownies […]
Thank you so much for these I love them! My husband ate them too with a few chocolate chips! Thank you for all you guys do on here; I am always so encouraged to read your honest posts. Your posts always encourage me in my health journey as I have experienced some of the same issues. It always make me feel better knowing I am not alone!
Thank you for your sweet comment and support 😉 And glad you two enjoy the recipe!! You are not alone!!
[…] brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato […]
Simply amazing!