All Out Extra Dark Brownies

Made with gluten-free flour and shredded beets, these rich and fudgy brownies are sweetened with natural sugars and simply dusted with cocoa powder to finish.

  • Pair With: All Out
  • Time: 40 minutes (+ 4 hours chilling time)
  • Serves: 9
All Out Extra Dark Brownies


  • 1 1/2 cups gluten-free all-purpose flour
  • 1/3 cup cocoa powder, plus more dusting
  • 1 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 2 oz unsweetened baker’s chocolate, finely chopped
  • 1/3 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 3 eggs
  • 1/2 cup packed shredded beets
  • 1/4 cup All Out Extra Dark
  • 2 tsp vanilla extract


  1. Preheat oven to 350°F. Grease 8-inch square baking pan and line with enough parchment paper to overhang edges; set aside. Whisk together flour, cocoa powder, cornstarch, salt and baking powder; set aside.
  2. Melt chopped chocolate and coconut oil in heatproof bowl set over barely simmering water, stirring occasionally. Remove from heat. Stir in coconut sugar, maple syrup and molasses. Let cool slightly.
  3. Stir in eggs, one at a time. Stir in beets, All Out Extra Dark and vanilla. Fold in flour mixture until combined. Scrape batter into prepared pan; smooth top.
  4. Bake for 25 to 35 minutes or until only a few moist crumbs adhere to toothpick inserted into center.
  5. Let cool completely in pan on rack. Cover and refrigerate until firm, at least 4 hours or up to overnight. Using parchment paper as handles, transfer to cutting board. Dust with cocoa powder. Cut into squares to serve.

Tip: Fold in 1/2 cup chopped walnuts if desired.

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