Beets are a surprise ingredient that lend sweetness and fiber to this yummy snack. Beets provide a significant amount of folate, vitamin C, potassium and other minerals. If you are sugar sensitive you may substitute equal amounts of heat-stable sugar substitute for the granulated and brown sugar.
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 can (14.5 ounces) sliced beets, drained
1/2 cup low-fat (1.5%) buttermilk
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3 tablespoons vegetable oil
3 egg whites
1/4 cup chopped walnuts or pecans
Preheat the oven to 350F. Spray an 8-inch square baking pan with nonstick cooking spray; set aside.
On a sheet of wax paper combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a small bowl, whisk together the cocoa powder, 1/3 cup of warm water, and the vanilla. In a food processor, process the beets and buttermilk to a smooth puree.
In a large bowl, with an electric mixer, beat the granualated sugar, brown sugar, and oil until combined. Add the egg whites one at a time, beating well after each addition. Beat in the cocoa mixture and the beet puree. Fold the flour mixture into the batter. Fold in the chopped nuts.
Spoon the batter into the prepared pan, smoothing the top. Bake for 30 minutes or until a cake tester inserted in the center comes out just clean. Cool for 30 minutes in the pan on a rack, the invert onto the rack to cool completely.
Makes 12 brownies. Per serving: 208 calories, 4 grams protein, 2 grams fiber, 6 grams fat.