Red Velvet Brownies (With a Secret Ingredient!)

Don't these Red Velvet Brownies look delicious? You'd never guess the secret ingredient in this recipe. It's beets! Yep. I think this is officially the weirdest thing I've made. But don't hurry and get disgusted. They are amazing!

First, let's address your major concern. You're thinking, "How could anything with beets taste good?" Seriously, you can't even taste the beets in these brownies. They have a wonderful chocolaty flavor. Just like the real deal minus the bad-for-you artificial dye.

Second, let's talk about why you should make them. Beets are a great antioxidant. Our body needs antioxidants to help neutralize free radicals. They slow down cell aging process. Beets are also high in potassium, magnesium, fiber, iron, and vitamins. You can make them with either all-purpose flour, or you can substitute it with quinoa flour that adds extra protein.

This is a great way to sneak in some extra nutrients for your unsuspecting husband or kids. Wink wink.

Makes 12-16 brownies

• 1/2 lb beets
• 3/4 cup hot almond or soy milk
• 6 oz unsweetened baking chocolate, chopped
• 1/3 cup cocoa
• 1/4 cup coconut oil
• 2 eggs
• 3/4 cup sugar
• 2 tsp vanilla extract
• 3/4 cup all-purpose flour (or try substituting it with quinoa flour to make them extra healthy)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup walnuts, chopped

1. Boil beets until tender. Peel and puree them in a food processor.

2. Heat oven to 350F. In a bowl, combine hot almond or soy milk, baking chocolate, cocoa, and coconut oil. Stir well and let stand for 5 minutes allowing the chocolate and coconut oil to melt. Stir in beet puree, eggs, sugar, and vanilla.

3. In another bowl, combine flour, cinnamon, baking powder and salt. Gradually add dry ingredients to the wet. Stir until the batter is smooth. Fold in the walnuts.

4. Grease an 8-inch baking pan with cooking spray. Pour the batter into the pan. Bake for 22-25 minutes. Enjoy!

This recipe is adapted from the Red Velvet Brownie Recipe that I found in the Runner's World Magazine.