This Single Serve Red Velvet Brownie is a chocolate lover’s dream! Made with gut healthy roasted beets and antioxidant rich cocoa powder, this healthy treat is not only good for you but easy to make! Only 100 calories, Paleo, gluten free and low calorie!
I hate beets. Like REALLY hate them. They taste like dirt. I think I’ve told you guys that before. Whenever I see someone eating beets on a salad, I wonder how is it possible they can eat beets and I can’t? Taste buds are so individual!
Despite my disdain for beets, I have two beet recipes on this blog – beet hummus, flourless red velvet beet brownies. How’s that possible? Because I sneak them in with other healthy ingredients that taste amazing and cover up their flavor. Sneaky, sneaky!
Why am I so obsessed with beets? Because they naturally detox the body! They’re one of few foods that support the body in getting rid of junk that builds up. We are exposed to many chemicals, toxins, additives, added sugars and while our body is equipped to get rid of those things, certain foods support that process more than others. Beets is one of them!
Today I have another sneaky beet recipe I know you’re gonna love, Single Serve Red Velvet Brownie! This brownie takes 2 minutes to make in the microwave. Of course, you have to roast the beets first but that’s easy peasy.
Once you have your roasted beets, remove the skin and blend with the ingredients for the brownie, toss in a ramekin and bake. Meal prep the ingredients ahead of time so all you have to do is pop them in the microwave for an easy, weeknight dessert treat!
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Single Serve Red Velvet Brownie
This Single Serve Red Velvet Brownie is a chocolate lover's dream! Made with gut healthy roasted beets and antioxidant rich cocoa powder, this healthy treat is not only good for you but easy to make! Only 100 calories, Paleo, gluten free and low calorie!
Preheat oven to 400 F. Wash the beet and cut off the stems and leaves if there are any.
Place the beet in tin foil over a baking sheet lined with parchment paper. Place in the oven, bake at 400 F 50 minutes or up to 1 hour.
Remove from the oven, up the tin foil and let the beet rest 10 minutes. Using a knife, remove the skin and and roughly chop the beet. It should be very tender and not hard.
Place the chopped beet in a food processor with the other ingredients. Blend on high until smooth.
Scoop the batter into 2 ramekins. Microwave on high 1:20 to 1:30 or until the brownie has set. Top with a tablespoon of mini chocolate chips (dairy-free as needed) and enjoy.
*Other flours have not been tested with the recipe. I'm guessing Gluten Free baking flour would work though.
You can also prep the batter ahead of time, place in the ramekins, cover and place in the refrigerator so they are ready to go when you want to eat them!
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