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Paleo Double Chocolate Beet Brownies

Deceptively delicious, these chocolaty, fudgy brownies get their moisture from pureed beets and their richness from avocado.

  • Author: Jessica Beacom
  • Prep Time: 10 mins.
  • Cook Time: 20 mins.
  • Total Time: 30 mins.
  • Yield: 24 mini brownies
  • Cuisine: Paleo, Nut-Free, Dairy-Free, Grain-Free

Ingredients

Instructions

  1. Preheat oven to 350 °F. Line a mini-muffin tin with liners (silicone liners work great) or grease very well with oil.
  2. Combine all of the ingredients in a blender, mixer or food processor, except for the chocolate chips.
  3. Blend the ingredients just until smooth.
  4. Fold in ¼ cup chocolate chips and optional walnuts.
  5. Fill each muffin well with batter. Top with remaining mini chocolate chips.
  6. Bake in the oven for 15 minutes. Remove from oven and let cool for about 5 minutes. Transfer muffins to a wire rack to finish cooling before enjoying.

Notes

**Store in a covered container in the refrigerator for up to 1 week or freeze for up to 3 months.

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Nutrition

  • Serving Size: 1 mini brownie
  • Calories: 70
  • Sugar: 6g
  • Sodium: 115mg
  • Fat: 4g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 1g