Monthly Archives: October 2015

Dairy-Free Chipotle Brownies



Years ago, I posted this recipe from my local newspaper on my blog as a gift for my friend Beck because she introduced me to the wonder of beets in chocolate cake. But I never made these brownies. Come on, chipotle… and pickled beets?! In brownies?

Inspired by these award-winning Mexican Hot Chocolate Oatmeal Drops (so good) and a jar of pickled beets I needed to use up, I made these Dairy-Free Chipotle Brownies, and they are wonderful. Very moist, with a kind of buttermilk taste from the pickled beets. Even my youngest children loved them. I swear.

I don’t know about you, but I could use some chocolate to help me survive this killer fall sports/activities schedule, and I could also use a recipe that helps me use up obscure canned goods so I don’t have to shop. Win win.


Dairy-Free Chipotle Brownies
Moist, tangy brownies with a hint of warmth from the chipotle puree.
  1. 1 jar sliced pickled beets
  2. 1 box dairy-free brownie mix
  3. 1/4 cup canola oil or other oil of your choice
  4. 2 eggs
  5. 1/2 teaspoon chipotle puree
  6. 1 cup dairy-free semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Lightly spray the bottom of a 9x13-inch pan with cooking spray.
  3. Drain beets, reserving 1/4 cup liquid.
  4. Combine beets and reserved liquid in a blender or food processor.
  5. Puree until smooth.
  6. Combine brownie mix, oil, eggs, pureed beets and chile powder in a large mixing bowl.
  7. Stir until blended.
  8. Stir in chocolate chips.
  9. Pour into prepared pan.
  10. Bake 30-40 minutes.
  11. Remove from oven; cool.
  1. To make chipotle puree, puree a can of chipotle peppers in adobo sauce. Store in a jar in the refrigerator.
  2. Because I used home-canned beets which didn't have much liquid, I used all the canning liquid in the recipe.
Adapted from local newspaper article, circa 2008
Adapted from local newspaper article, circa 2008
No Whey, Mama