Red Velvet Brownies

By courtneyepowell

Ingredients

• 1/2 pound beets
• 3/4 cup hot coffee
• 6 ounces chopped unsweetened baking chocolate
• 1/3 cup cocoa
• 1/4 cup coconut oil
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 3/4 cup quinoa flour
• 1 teaspoon each ground cinnamon and ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

Details

Servings 12
Adapted from m.runnersworld.com

Preparation

Step 1

Steam 1/2 pound beets till tender. Transfer to a food processor and finely chop. Heat oven to 350° F. In a bowl, add 3/4 cup hot coffee, 6 ounces chopped unsweetened baking chocolate, 1/3 cup cocoa, and 1/4 cup coconut oil. Let sit for 5 minutes. Stir till smooth. Stir in beet puree, 2 eggs, 3/4 cup sugar, and 2 teaspoons vanilla extract. In another bowl, mix 3/4 cup quinoa flour, 1 teaspoon each ground cinnamon and ginger, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add dry ingredients to the wet. Stir gently till combined. Fold in 1/2 cup chopped walnuts. Pour mixture into a greased 8-inch baking pan. Bake 22 minutes. Makes 12 brownies.