Beets? In brownies?
They not only add sweetness, they make these a healthy, decadent, super fast treat for any time of day. Also, they are made entirely in the blender, so they come together very fast. Add the extra sweetener if you like them more like dessert.
1/2 c coconut oil
2 small cooked, peeled beets (about 5 oz)
1/2 c sour cream
4 oz softened cream cheese
1 tablespoon vanilla extract
1/2 t maple extract
1 T honey
1 c almond flour
1/4 cup unsweetened cacao powder
1 T inulin chicory root fiber
1 t baking soda
1/2 t sea salt
(1/4- 1/2 c optional sweetener of choice, i.e. erythriyol (for Keto), coconut palm sugar, coconut nectar...)
Preheat oven to 325 and spray a muffin tin (or use this super cool Wilton orb cake pan that I used!) generously with coconut oil.
Using a powerful blender (I used a Vitamix), blend coconut oil and beets together long enough that the oil melts and the beets are completely smooth. Add eggs, sour cream, cream cheese, vanilla, maple, and honey. Blend until smooth. Add remaining ingredients and blend until fully incorporated.
Fill muffin tin or orb cake pan with batter.
Bake at 325 for about 15-20 minutes, checking to make sure they don't over bake. They are done when an inserted knife comes out clean.