Gluten-Free Beet Brownies


Looking for ways to sneak vegetables into your dessert? The addition of beets gives fibre, colour, and a moist consistency to this chocolatey treat.


1 cup
all purpose gluten free flour
1⁄4 cups
cocoa powder
1⁄4 teaspoons
22 grams
semi sweet chocolate
1⁄2 cups
canola or vegetable oil
1 cup
granulated sugar
2 teaspoons
2 cups
beets (finely grated)


  1. Preheat oven to 325 F. Spray or lightly oil 2 mini-muffin trays.
  2. Whisk the flour with cocoa powder and salt in a medium bowl.
  3. Melt the chocolate in a double boiler until soft. Add canola oil to the chocolate.
  4. Whisk the eggs, sugar and vanilla in a large bowl.
  5. Whisk the melted chocolate into the egg mixture, then fold in the flour mixture and grated beets.
  6. Scoop into prepared muffin tins and bake for about 15-20 minutes, until a tooth pick inserted into the centre comes out clean.


If you don't have mini-muffin trays, you can use a 9in x 9in baking pan instead. You may need to adjust the cooking time to ensure the brownies are adequetely baked.

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