Un”Beet”able Brownies


Beets (roasted, boiled, or canned):
Roasted: 3 small-medium beets
Boiled: 3 small-medium beets, peeled & cubed
Or canned: 1½ (15oz) cans of beets (no salt added)
½ cup sugar
⅓ cup canola oil
⅓ cup nonfat milk
2 eggs
4 oz unsweetened applesauce
1½ tsp vanilla extract
1½ cups whole wheat flour
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
¾ cup mini semisweet chocolate chips, divided


nutrition facts for one serving (approx 1 2x2 inch pieces; makes 24 brownies)

110 calories; 15.1 grams carbohydrate; 5.4 grams fat; 2.2 grams protein; 1.8 grams dietary fiber
Average cost for one recipe: $4.96


Preheat the oven to 350°F. If using roasted beets, roast the whole beets in the 350°F oven for 1.5 hours. Allow to cool, then peel and chop. If using boiled beets, place the cubed beets into a medium saucepan full of boiling water. Cover, reduce to simmer, and allow to cook for about 25-30 minutes, or until tender. Once cooked, remove from heat and drain water. If using canned beets, drain them from the liquid and pat them dry. Place beets (roasted, boiled, or canned) in a food processor and process until pureed. Next, place the pureed beets into a large bowl and add the sugar, canola oil, nonfat milk, eggs, applesauce, and vanilla extract (wet ingredients). Whisk the wet ingredients until well combined. Then, in a medium bowl, add the flour, cocoa powder, baking soda, and salt (dry ingredients). Mix well. Slowly add the dry ingredients to the wet ingredients and mix until everything is well incorporated. Next, fold in half of the chocolate chips. Pour the batter into a 9×13 baking dish that has been sprayed with cooking spray. Spread the batter evenly, then top with the second half of the chocolate chips. Place the brownies in the oven and bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool, slice, and enjoy!