Red Velvet Brownies

by Sara on June 3, 2010

Folks, this is not your every day, run-of-the-mill brownie. Oh no. This is of the RED VELVET variety.


But I don’t want artificial red food coloring in my brownies! Well, worry not. There is NOTHING fake about these bad boys. So what gives them that red hue? 

Check out the first ingredient!


(adapted from Vegetarian Times magazine. My changes are in italics)


1 (14 oz) can BEETS, rinsed and drained

1/2 cup unsalted butter (I used a stick of Earth Balance)

1 cup sugar

1 t. pure vanilla extract

2 large eggs

1/2 cup all-purpose flour (I used Hodgson’s Mill Gluten-Free Multi-Purpose Baking  Mix made with whole grain millet, sorghum, and brown rice flours)

1/4 cup plus 2 T. unsweetened cocoa powder

1 T. instant espresso powder

1/2 cup mini chocolate chips


1. Preheat oven to 350 degrees. Coat a 9-inch baking dish with cooking spray.

2. Puree beats in a food processor until smooth. Set aside.

 3. Whisk together butter (or Earth Balance) and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.


natural red color!

4. Whisk together flour, cocoa powder, and espresso powder in a separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.

5. Bake for 30 minutes, or until toothpick comes out clean. Cool, then cut into 16 squares. 

Nutrition per brownie: 161 cal; 2 grams protein; 8 grams fat; 21 grams carbohydrate; 3 grams fiber (with Hodgson’s Mill baking mix). 

These are SUPER MOIST and luscious!

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