It’s about time that I came up with a recipe for Red Velvet Brownies! These sweet squares are colored with beets,
rather than harmful Red No. 40, so while the color isn’t quite as intense as when artificial colors are used you’ll rest easy knowing that your gorgeous treats are as wholesome as they are delicious.
I find that these brownies are best when slightly underdone, so the middles are a tad bit creamy. The icing is totally optional, I was going for a Red, White and Blue look for 4th of July
3 tablespoons coconut oil, melted
½ cup boiled beets, chopped
2 tablespoons beet juice
½ teaspoon apple cider vinegar
¼ cup coconut milk, full fat
1 teaspoon vanilla extract
1⅓ cups coconut palm sugar
⅔ cup blanched almond meal
¼ cup arrowroot starch
2 tablespoons unsweetened cocoa powder
¼ teaspoon sea salt
2 eggs, beaten
Preheat the oven to 325 degrees F. Line the bottom of an 8×8 brownie pan with parchment paper and lightly grease with coconut oil.
In a food processor, or high speed blender, combine the coconut oil, beets, beet juice, apple cider vinegar, coconut milk and vanilla extract. Blend until smooth.
In a large bowl combine the coconut palm sugar, blanched almond flour, arrowroot starch, cocoa powder and sea salt. Mix until fully combined. Create a well in the center of the dry ingredients and pour the purified beet mixture in the middle. Mix until the wet and dry ingredients are fully combined. Add the beaten eggs and mix well.
Pour the batter into the prepared baking pan. Bake for 20-25 minutes, until baked through. Cool and then chill before applying the icing.
Using an electric mixer with a whisk attachment, cream the shortening with the honey. Add the salt and almond extract. Scrape the sides down and mix until fully combined. Slowly pour the melted coconut oil in as you whisk until smooth.
Transfer the icing to a piping bag and apply to the brownies in a zigzag pattern. Enjoy!