These are the ultimate brownie. Deeply fudgy. Insanely moist. Extremely decadent. But secretly loaded with 100% natural and healthy ingredients. What? Your whole family will DIE for them. Seriously, I had to make 2 batches of these Paleo Red Velvet Brownies in 1 week.
Chocolate is Healthy
Did you know chocolate is a health food? No seriously, it’s loaded in antioxidants. Milk chocolate gives it a bad rap because it’s low in the superfood cacao and high in sugar. But dark chocolate is wonderful for health. Did you know chocolate has more antioxidants than blueberries? Learn more about the health benefits of chocolate and how to select the right chocolate check out my blog post and pick up another delicious chocolate recipe here.
Beets are a Superfood
Beets are insanely good for you. I added organic red beet root powder to this dish for the color and added health benefits. They improve mitochondrial efficiency, improve athletic performance, reduce inflammation and much more. To learn more about the health benefits of beets, check out this blog post.
Finally A Brownie You Can Feel Good About
Seriously. Can I get an Amen?! Loaded in coconut, cacao, and beet root powder you can finally feel good about serving your family this rich dessert. I honestly made these Paleo Red Velvet Brownies twice in 1 week. My family loved it so much and I just know yours will too!
Paleo Red Velvet Brownie
- 1/2 cup coconut oil
- 1/2 cup dark chocolate chips
- 1/4 cup Organic Cacao powder
- 3/4 cup maple syrup
- 2 large eggs
- 1/4 cup organic beet root powder
- 1/3 cup coconut flour
- Preheat oven to 350 degrees. Line a 8×8 or 9×9 square pan with parchment paper.
- In a small saucepan, combine coconut oil and chocolate chips. Stir and cook over low heat until melted and well combined. Scrape into a bowl.
- Mix in cacao powder, maple syrup, eggs, beet root powder and coconut flour until smooth. let sit 5 minutes for the coconut flour to absorb some liquid.
- Scrape into your prepared pan. Bake 20-25 minutes for a 9×9 pan and 25-30 minutes for an 8×8 pan. Let cool, then cut into desired squares.