The original Beta Red Brownie Recipe we shared a few years ago was an instant favorite, but we've recently discovered using Beta Red Orange makes them taste even better. (Don't ask why it took us so long to figure this out!)
These tasty treats are ideal during long, hard training days where caloric density is your friend. They are also something I crave after glycogen-depleting workouts since they provide ample glucose and help speed recovery through increased oxygen saturation. Due to their sugar content, we recommend consuming these peri-workout (meaning just before, during, or after training or racing).
Thanks to Katie Compton for the original recipe. All we did was substitute Beta Red Orange for Beta Red Original.
This makes 9 2X2 in. servings.
1 3/4 cup high quality dark chocolate or one 12 oz bag Guittard 63% dark chocolate
4 Tbsp salted butter (grass-fed preferably)
2 Tbsp real maple syrup
2 Tbsp water
2/3 cup raw sugar
1/2 tsp Kosher salt or nice sea salt
1 tsp finally ground espresso or coffee powder
1 tsp real vanilla extract
3 large eggs at room temperature
1/4 cup gluten free flour (Namaste brand works great, can also use regular AP flour)
8 scoops Beta Red Orange
Preheat oven to 325* and generously butter an 8 in. non-stick square pan.
In a medium sauce pan on low heat melt the chocolate, butter, water, and maple syrup together until smooth. Stir in the salt, espresso powder, vanilla and sugar and set aside to cool briefly. Using a spatula, scrape the chocolate mix into a stand mixer and add eggs one at a time beating well after each one until the mixture looks glossy after each egg. Stir in the flour and Beta Red until combined. Don't over-mix. Pour batter into buttered pan and bake for 40 minutes or until the brownies have a crusty top and have slightly pulled away from the sides of the pan. The center can be slightly moist. Let brownies sit in the pan to cool.
Some changes that might be pretty good are using Almond flour in place of the gluten free flour and coconut oil in place of the butter.