Blteenies Food
FLOURLESS BEET BROWNIES
Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense and moist, helping them stay luscious and soft long after they've finished baking. Though the beets bring their own natural sweetness, pulsing the chopped raw beets in a food processor with some additional granulated sugar breaks down the hard root into a vibrant red base. In fact, the food processor does most of the work in this recipe. Baked until just cooked through, the resulting brownies are rich, subtly sweet and deeply chocolatey. If you prefer your brownies a little sweeter, sub the bittersweet chocolate baking chips for semi-sweet baking chips. You can top them with a little flaky sea salt out of the oven. Serve them warm with ice cream for dessert or at room temperature with a cup of coffee in the morning.
Provided by Jerrelle Guy
Categories snack, cookies and bars, dessert
Time 40m
Yield 9 brownies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
- In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
- Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
- In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
- Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
- Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.
BLTEENIES
I'm so proud of these cute little creations because I made up the recipe myself. You can prepare the ingredients ahead of time but should assemble up to a couple of hours before serving to prevent the lettuce from getting wilted. As I made up the spread I wrote the ingredients down. As for the rest I just bought the items that I needed and threw them together, so you will probably have extras of the bread and topping ingredients. Or, just make up some more of the sauce and make more BLTeenies. The sauce as I've written it here makes is enough for about 15 appetizers. I'm not used to writing my own recipes so bear with my directions! I tried to be clear but it was much harder to type this out than it was just to actually do it!
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 20m
Yield 15 BLTeenie appetizers
Number Of Ingredients 7
Steps:
- Mix together the mayo, sour cream, and dressing mix. This is going to "glue" all of the layers of the sandwich together.
- Make an open-faced mini sandwich with the rest of the ingredients: First spread the bread with mayonnaise mixture to the edges (be generous-I use just less than a tablespoon.).
- Add some shredded lettuce, covering the spread.
- Put a small dollop of the mayo mixture in the center of the lettuce, then add a slice of tomato.
- Add a chocolate-chip sized amount of the mayo mixture, followed by a nice sprinkling of the bacon.
- Voila, you're done. Put on a pretty platter and serve.
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