They are fudgy and the absolute PERFECT velvetty brownie texture. I know that is a very personal subject - the perfect brownie texture.
Are you a gooey and chewy kind of brownie lover, or more of a cake-like brownie person? I like FUDGY. And kind of gooey. And moist! That is these.
And the red velvetty-ness makes them perfect for the holiday season!!
What is also pretty cool about these deliciously fudgy and smooth red velvet brownies is that in addition to being low-fat, added-sugar-free, gluten-free, and only 73 calories each, they are also loaded with veggies!!
Three different kinds to be exact, and you would never be able to tell... How's THAT for a brownie.
Cost per serving: $0.55
Calories per serving: 73
Equipment you'll need: high-speed blender or food processor, medium mixing bowl, 8x8 baking pan
1 cup gluten-free quick oats
1/4 cup water
1 medium beet (150-200g)*
1 yellow squash (225g)
1/2 cup cooked or canned black beans
1/4 cup cocoa
3/4 cup erythritol (I use Swerve sweetener, granulated) (or other granulated sweetener of choice)
1/4 tsp salt
1/2 tsp xanthan gum
1.5 tsp baking powder
1/2 tsp Stevita liquid stevia extract
1 tsp vanilla extract
1/2 tsp natural butter flavor
*Note: the Vitamix easily blends a raw beet, but if your blender doesn't then steam your beet first to soften before blending. Also, these are even better the day after you make them!!
1. Preheat oven to 350F, spray 8x8 baking pan with non-stick spray, and set aside.
2. Combine all ingredients in high-speed blender or food processor. Pour into mixing bowl, and refrigerate for at least 10 minutes to let batter rest.
3. Pour into prepared baking dish, and bake for 35 minutes. The brownies will firm up as they cool.
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