It’s Valentine’s Day, and that means all things pink! Or, if you’re me, all things purple!
Bring on my favorite vegetable, the BEET!
Beets are sweet, have a beautiful purple color, and add a fudgy texture to baked goods. They’re the prefect food to share with your Valentine – that is, as long as your Valentine isn’t your cat. As we all know, cats are perfect beings sent from the heavens, and the only negative thing that can ever be said about them is that they simply do not like beets.
With that being said, these brownies are super chocolaty, lightly sweetened, and, of course, a vortex of purple deep enough to rival the deepness of your feelings for your dearly beloved. Even if your dearly beloved meows.
Total Time: 55 minutes, Active Time: 10 minutes
Makes 24 Brownies
3/4 cup walnut butter or other nut butter*
1 1/2 cup chocolate chips
1 cup beet puree (2 medium beets)**
3/4 cups sugar
1 cup unsweetened plant milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
- Preheat the oven to 350 degrees and lightly oil a 9 by 13 inch brownie tray.
- Mix the chocolate chips and walnut butter in a medium sized bowl. Melt them in the microwave at 30 second intervals until completely smooth.
- In a large bowl, mix together the chocolate chip walnut butter mixture, the beet puree, sugar, plant milk, and vanilla.
- Add the flour, cocoa powder, baking powder, and salt to the wet ingredients and whisk until incorporated.
- Pour the mixture into the brownie tray. The mixture should be a little thick.
- Bake for 45 minutes. Remove from oven, let cool, and enjoy.
* I make my own walnut butter for this recipe. It’s easy! Pour 2 cups (or more if you want leftovers) of walnuts into a blender or food processor and process until smooth. Be patient: it may take a few minutes depending on the strength of your blender.
** To make beet puree, wrap beets in tin foil and bake at 450 degrees for 45-60 minutes. Remove beets from oven. Once the beets are cool enough to handle, process them until they become a smooth puree.
*** You may notice that there is no oil in this recipe! The walnut butter replaces the oil and adds fat to the brownies.