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Velvet Brownies

Beets are Sweet in Brownies

The secret in these brownies is the beets, which not only cut down the sugar, but lower the fat content as well.


½ Cup Water, hot
½ tsp Baking Soda
½ tsp Sea Salt
¼ Cup Flax Seed Sprouted Powder
⅔ Cup Navitas Naturals Cacao Powder
⅔ Cup Navitas Naturals Coconut Palm Sugar
⅔ Cup Oat Flour
4 ~ 1 1/3 Cup shaved, solid pieces oz Navitas Naturals Cacao Liquor/Paste
2 oz Navitas Naturals Cacao Butter
2 Tbsp Navitas Naturals Cacao Nibs
4 small/ 1.5" diameter each beets
2 Tbsp agave nectar
1 tsp vanilla extract


Preheat the oven to 350 degrees. Grease a 9x9” glass baking pan.

In a double boiler, gently melt the cacao paste and cacao butter. Set aside.

Cut the beets into quarters and trip the ends. Steam for 10 minutes or until soft. Let cool, then peel off skins. Chop finely and weigh out 6 oz (approximately ¾ cup) to use for recipe. Puree the measured beets with ½ cup hot water in a blender or food processor. Add flaxseed, agave nectar and vanilla extract and blend again briefly. Set aside

In a large bowl, mix cacao powder, oat flour, sugar, baking soda and salt. Mix in liquid beet mixture until just combined. Fold in melted cacao paste and cacao butter, and combine but do not overmix. Batter will be very thick.

With a spatula, spread mixture into prepared baking pan. Bake for 30 minutes, or until toothpick comes out clean. Allow mixture to cool completely before cutting. Store in an airtight container for up to 1 week. Makes 16-20 brownies

Yield: 16-20

Submitted By

Julie Morris