With summer around the corner and my sweet tooth nagging me, I wanted to make a dessert that was on the healthier side. They are packed with protein because of the chickpea flour and are lighter in calories because of the beets. A good compromise if you ask me! I cannot live without chocolate in my life! They are cakey and decadent. I had them for dessert and also for breakfast the next day.
This recipe is for a 22cm square baking dish, makes about 16 brownies.
1 cup beet puree (about 2 cooked beets)
1 cup of chickpea flour
1/3 cup brown sugar
6 tablespoons of agave syrup
1 tablespoon of coconut oil, melted
150gr of dark chocolate, melted
¼ cup plus 2 tablespoons of cocoa powder
2 teaspoons vanilla essence
For the topping:
1/3 cup of pistachios, chopped
Preheat the oven to 180C/350F. Line a small square baking dish (22cm) with parchment paper.
To save time, you can buy the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and chop them. Place them in the food processor and pulse until you get a puree.
Chop the dark chocolate. Place the chocolate and coconut oil in a small bowl and melt it in the microwave. I do it for 30 seconds intervals at a time, stirring every time until it has all melted.
Place the beet puree in a bowl. Add the eggs, sugar and whisk until combined. Add the chickpea flour, agave, cocoa powder, vanilla essence and mix. Finally add the melted chocolate. Mix until combined.
Pour the brownie batter in the prepared baking dish. Sprinkle the chopped pistachios.
Bake for 20 minutes.