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I set out with the intention of creating a rich, fudgy brownie a few weeks ago. After several failed attempts, I got it right with this unique recipe featuring a few surprise ingredients. Don’t be scared. I promise each one is easy to love!
- I’ve talked about chickpea flour before. A few months ago I began using it in baking and have fallen in love with it. I was positive that baked goods made with chickpea flour would taste “beany,” but I was surprised to find that they don’t at all. (Especially when you add chocolate!)
- Shredded beets add moisture, subtle sweetness, and a bit of nutrition to these brownies. You can’t even see them in the batter once it’s been baked, so you can feel virtuous about eating some veggies with your chocolate.
These bites could not be a more adorable or perfect Valentine’s treat, although I think I said that about my Chocolate Buckwheat Heart Cookies and Chocolate Raspberry Truffle Balls, too. I think it’s safe to say that chocolate anything is an all-around crowd pleaser.
I’m on an extended vacation this month in a warm and tropical place (to be revealed soon!), but I have plenty of tasty recipes in store to share with you over the next few weeks. Stay tuned later this week when I’ll be sharing a savory, crunchy recipe for a super delicious snack!
Until then, let’s have some brownies, shall we?
Fudgy Brownie Bites
Makes about 15
2 ounces unsweetened chocolate, roughly chopped
1/4 cup unsweetened cocoa powder
1/4 cup virgin coconut oil
1/3 cup coconut sugar (also called palm sugar)
1/4 cup honey
1/4 cup arrowroot starch
1/4 cup chickpea (garbanzo bean) flour
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/2 cup finely shredded red beets
1 large egg plus 1 large egg yolk
Preheat the oven to 300 degrees F. Line 15 cups of a mini muffin pan with paper liners.
In a small pot over very low heat, melt the chocolate, cocoa powder, and coconut oil, stirring constantly until smooth. Remove from heat and stir in the coconut sugar and honey. Allow to cool for 10-15 minutes.
In a medium bowl, whisk together the arrowroot starch, chickpea flour, nuts, cinnamon, and salt. Whisk the beets, egg, and egg yolk into the cooled chocolate mixture. Stir the chocolate mixture into the flour mixture.
Divide the batter among the lined muffin cups. Bake for about 20 minutes until firm to the touch. Cool completely before serving.