Dark Chocolate Cherry Beet Brownies

Posted on Posted in Desserts

If there’s one fruit that I don’t have the greatest relationship with it’s cherries.

 

These easy and healthy Dark Chocolate Cherry Brownies are made with rich dark chocolate, fresh juicy cherries and beetroot for sweetness and extra moisture.

 

I’m not sure why but I’ve had a hard time jumping on the cherry bandwagon. I like them in theory and think that they look so cute and lovely but….I dunno, I can’t really bring myself to eating them.

 

As I dig into the corners of my mind searching to find some deep subconscious reason why cherries have gotten a bad rap in my world, I suspect that this may be the culprit…

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 Who remembers and would like to forget these?! Gag.gag.gag. Why mom? Whyyyyy?

 

Now, my cherry repertoire stretches as far as Kashi Dark Chocolate Cherry bars…and that’s mainly because they include chocolate, but not the yucky, slimy textured illicit chocolate cherry combo <shuddering>

 

Easy and healthy Dark Chocolate Cherry Brownies

As I thought about my love of my fav Kashi bars, and since cherries are in season, I decided to whip this up.

 

O.M.G. These brownies were seeeeriously gooood. I even got the hubster to eat dark chocolate and beets! 2 things that he would never normally eat. I mean – when was the last time you ate a brownie and actually felt good about yourself afterwards?!

 

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 I’m actually scarfing one down now as I type this…

 

The substitution of coconut oil for butter adds moisture, lowers the saturated fat and kicks up much needed healthy fats but you can just replace with the equivalent of unsalted butter.

 

Easy and healthy Dark Chocolate Cherry Brownies

 

Beets are high in fiber, vitamin C, and potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas).

 

Beets are also very rich in carbohydrates, which can provide a lot of energy.

 These easy and healthy Dark Chocolate Cherry Brownies are made with rich dark chocolate, fresh juicy cherries and beetroot for sweetness and extra moisture.

 

Now that I’m fully on the cherry bandwagon….what are your favourite cherry recipes?

Dark Chocolate Cherry Beet Brownies
Yields 12
Made with sumptuous dark chocolate, fresh juicy cherries and beetroot for sweetness and extra moisture.
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
For the brownies
  1. 2 small beetroots (should yield ½ cup once pureed)
  2. 1 cup light brown sugar
  3. 3 eggs
  4. 1 teaspoon vanilla extract
  5. 1/2 cup coconut oil
  6. 200gr dark chocolate (about 2 bars - min 70% cocoa, I used Lindt)
  7. ¾ cup all purpose flour
  8. 1 heaping teaspoon baking powder
  9. ¼ teaspoon salt
  10. ¼ teaspoon cinnamon
  11. 1 cup cherries, pitted and coarsely chopped
For the icing
  1. ½ cup icing sugar
  2. 1 tbsp beetroot juice
Instructions
  1. Preheat oven to 350ºF. Grease an 8-inch square baking pan or dish.
  2. Trim the beets then peel with a vegetable peeler. Use gloves to avoid staining your hands. Cut into 2 -3 cm chunks place into a steamer with 1-2 inches of water, and steam for about 15 minutes until tender. Press the tops with a fork to see if they’re done.
  3. Strain beets reserving 1 tablespoon of liquid. Set aside for icing. Transfer the beets to a bowl and set aside to cool down a bit. Once cooled blend to a smooth puree and set aside.
  4. Chop up the chocolate and put it in a heatproof bowl along with the coconut oil. Set over a saucepan of simmering water. Still occasionally until chocolate is smooth and coconut oil is melted. Once melted take the bowl out of the water and stir well. Set aside to cool for about 5 minutes.
  5. Beat the eggs one at a time then add sugar, then vanilla extract.
  6. In a large bowl, sift the flour and baking powder and whisk in salt and cinnamon. Set aside.
  7. Once cooled, fold the chocolate coconut oil mixture into the sugar and eggs. Stir in beetroot puree. Fold in the flour mixture and the cherries. Pour the mixture into prepared cake pan.
  8. Place in oven for 25 minutes.
  9. Allow the cake to cool slightly before placing onto a cooling rack.
For Icing
  1. Mix reserved beetroot juice with the icing sugar. You want it runny enough to get a nice drizzle. If not runny enough – dilute with water.
  2. Remove brownies from the baking pan and drizzle with the icing and cut into squares.
  3. Top with vanilla ice cream if desired, but absolutely amazing on their own!
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Want to know which fruits fight aging and disease?

5_super_fruits_with_super_antioxidants_(2)

FREE download! Learn which fruits you should be eating to improve your memory, fight disease and have smooth, clear skin!

Powered by ConvertKit

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