Red Velvet Brownies (Sugar Free)

Jo Zimny


The colour of these brownies is really beautiful. It's hard to believe they have beets in them. They taste different, but you can't really tell it's beets in there. The inside is very moist. These are quite dense so a small piece is sufficient.

pinch tips: How to Use Hand & Stand Mixers



9-18 depends how you cut them!


30 Min


50 Min


2 large
red beets, peeled and chopped
1/2 c
earth balance margarine
1/2 c
chunky or creamy peanut butter
1 c
xylitol (i ground it up fine first)
1 tsp
vanilla extract
2 large
1/2 c
spelt or all purpose flour
1/4 c
plus 2 tablespoons unsweetened cocoa powder
1 Tbsp
finely ground coffee beans
1/2 c
mini chocolate chips

Directions Step-By-Step

Prepare your beets by peeling them, cutting them up and steaming for about 10-15 minutes or until they are fork tender. Then put into your blender and puree them until they are like baby food.
Preheat oven to 350'F
Grease a 9" square dish.
Whisk together the Earth Balance and Xylitol in a large bowl of a stand mixer until smooth. Add the vanilla and whisk in the eggs one at a time.
In a medium bowl sift together the flour, cocoa powder and ground coffee beans.
Then add this to the Earth Balance Xylitol mixture until just mixed. Don't over mix this, it will get tough.
Stir in the chocolate chips.
Pour into your prepared dish and bake for 30 minutes. A toothpick in the center should come out almost clean, you may have some of the reddish batter on it, but this is normal.
Let it sit on a wire rack until completely cool, then run a thin metal offset spatula around the edges and cut into squares. I cut mine into 9, but you can cut them into 18 if you only like a little, they are quite dense.
These are very moist and chewy. It's hard to tell there are beats in there.

About this Recipe

Course/Dish: Chocolate
Dietary Needs: Vegetarian
Other Tag: Healthy