The "Un-Beet-able" Fudge Brownies

This February, as we celebrate American Heart Health Month, we're not just thinking about leafy greens and brisk walks (though those are great too!). We're also thinking about how we can make our treats work a little harder for our health – without sacrificing an ounce of deliciousness.

Enter our "Un-Beet-able" Fudge Brownies. Take one look at that rich, dark chocolate goodness, and you might think it's just another decadent dessert. But peek behind the curtain, and you'll find a surprising ingredient that not only adds incredible moisture and a beautiful texture but also a quiet boost of heart-healthy goodness: beets!

Yes, you read that right. We’ve managed to sneak this vibrant root vegetable into these incredibly fudgy beet brownies. The natural sweetness of the beets enhances the chocolate, while their nitrates work to support healthy blood flow – a little bonus for your cardiovascular system. Best of all? That earthy "beet" flavor is completely masked by the rich cacao, making these brownies a delightful surprise even for the most discerning palates (and beet haters...trust me, I tried it on kids and adults and they both reluctantly agreed).

So, this month, treat your loved ones (and yourself!) to a batch of these "Un-Beet-able" Fudge Brownies. They’re a delicious reminder that taking care of your heart can be a truly sweet experience.

Gluten-free options, dairy-free, and 100% "dirt-flavor" free.

Prep time: 1 hour | Bake time: 25-30 mins | Yields: 12 squares

Ingredients:

• The Secret: 1 cup beet puree (approx. 2 medium beets, steamed until soft (takes about 45 minutes), then blended smooth)

• The Heart-Healthy Fat: ½ cup melted coconut oil or avocado oil

• The Sweetener: ¾ cup coconut sugar

• The Body: 1 tsp vanilla extract and 2 large eggs

• The "Red Edit" Hero: ¾ cup high-quality organic unsweetened cacao powder

• The Flour: ½ cup flour (I used Italian all-purpose, but use almond or oat for GF)

• The Boost: ½ tsp baking powder and a pinch of sea salt

• Optional: Top with crushed walnuts, flaky salt and/or add a couple heart sprinkles ;)

  
  

Instructions:

1. Prep: Preheat your oven to 350°F (180°C) and line an 8x8 inch baking pan with parchment paper.

2. Mix Wet: In a large bowl, whisk the beet puree, oil, sugar, vanilla, and eggs until smooth. The batter will be a wild, bright pink—don't worry, the cacao will fix that!

3. Mix Dry: Sift in the cacao powder, flour, baking powder, and salt. Fold gently until just combined.

4. Bake: Pour the batter into the pan, top with nuts/salt and bake for 25–30 minutes. The center should be set but slightly fudgy.

5. Cool: Let them cool completely before slicing. This is crucial—the flavors meld and the beet flavor completely vanishes as they cool! But feel free to pop them back in the warm oven before serving so you get that perfect out-of-the-oven warmth!