HeartBeet Valentine's Day Homemade Brownie Recipe
These are the fudgiest brownies you'll ever have! Prepared in one bowl and ready to eat in 35 minutes. These brownies are crisp, chewy, and chocolatey they're almost impossible to stop eating.
Servings: 16
Calories: 239kcal
Ingredients
- 1/2 cups unsalted butter, melted
- 1 tbsp Felippo Berio extra light olive oil
- 1 cup superfine sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups semisweet chocolate chips
- 1 tbsp beetroot powder, extra for garnish if desired
- 1/4 tbsp salt
- flaky salt to taste
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F.
- Lightly grease an 8x8 baking dish with cooking oil spray. Line with parchment paper, spray, and set aside.
- Combine melted butter, oil, and sugar in a medium sized mixing bowl, then add eggs and vanilla, and beat for about 1 minute, until lighter in color. Do not over beat!
- In the same bowl, sift flour, cocoa powder, beetroot powder, and salt into the wet mixture. Gently fold in the dry ingredients into the wet mixture until JUST combined. Do not over mix or the texture of your brownies will be affected. Next, gently fold in chocolate chips.
- Pour brownie batter into greased baking dish, smoothing the top out evenly.
- Bake for 20-25 minutes or until the center of the pan no longer jiggles and is just set to the touch. If testing with a toothpick, it should come out dirty because these are fudgy brownies.
- Sprinkle flaky salt over brownies and allow them to cool completely before slicing into 16 squares.
- Optional: sift more beetroot powder over brownies for an extra pop of color.
Nutrition
Calories: 239kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 121mg | Potassium: 153mg | Fiber: 2g | Sugar: 20g | Vitamin A: 215IU | Calcium: 20mg | Iron: 1.6mg