If you love brownies but are looking for a slightly healthier way to enjoy them, this mouthwatering recipe for fudgy beet brownies was made for you. Beets are a bright red, healthy vegetable that are perfect for making desserts because of their sweetish flavor. In any case don't worry about the taste, beets and chocolate go perfectly together.
Chocolatey, buttery and incredibly soft, moist, and fudgy, each bite of homemade beet brownies is heavenly. The brownies get their moist, dense texture from beets and brown sugar. They're easy to make and perfect for when you want to treat yourself but still want to get your veggies by eating a healthy dessert. Otherwise, if you want to enjoy a more decadent treat, serve these chocolate beet brownies with whipped cream, a scoop of ice cream, or a drizzle of caramel or chocolate syrup.
It's super easy to make these rich, fudgy beet brownies. Start by pureeing your beets in a food processor. Set aside. Next, melt the butter and chocolate over low heat, stirring until smooth. Take the pot off the heat to cool. Sift flour, baking powder, and salt into a bowl and whisk to combine. Beat the eggs in a bowl, then add the vanilla and brown sugar and beat until smooth.
Mix in the beets, then the chocolate ganache. Fold in the dry ingredients until just combined – don't overmix the batter! Transfer the batter to a pan that's been greased and lined with parchment paper. Bake the beet brownies for 25 to 30 minutes at 350F. Cool for several minutes in the pan, then remove from the pan and leave to cool on a wire rack.
Use room temperature ingredients to make your beet brownies.
No fresh beets? Use canned beets or beet puree.
To make vegan beet brownies, use flax eggs or chopped dates instead of regular eggs, vegan chocolate, and oil instead of regular chocolate and butter.
Use gluten-free flour to make gluten-free beet brownies.
For a richer chocolate flavor, you can add some cocoa powder. Take note – you may need to add some extra liquid to ensure the brownies don't wind up dry.
Jazz up these brownies by frosting them with your favorite type of frosting.
Keep your beet brownies in an airtight container at room temperature for up to 5 days.
Of course! Frozen beet brownies will last 3 to 4 months. Let them thaw overnight in the fridge.
Preheat your oven to 350F. Line a baking dish with parchment paper, this will make it easier to take the brownies out. Grease with extra butter.
Place beets into a food processor. Blend until you get a smooth puree.
Put butter and chocolate into a saucepan. Melt over low heat, stirring until smooth. Take the pot off the heat to cool.
Sift flour, baking powder, and salt into a bowl. Whisk to combine.
Beat the eggs in a bowl. Beat in the vanilla and brown sugar until smooth.
Beat in the beets, then the chocolate until the mixture is just combined. Fold in the dry ingredients until just combined. Transfer the batter to the pan.
Bake for 25 to 30 minutes. Your brownies are done cooking when a toothpick inserted into the center comes out mostly clean, with a few crumbs. Don't overbake them – they won't be fudgy.
Cool for 5 minutes, then remove from the pan and leave to cool on a wire rack.
Slice, serve and enjoy chocolate beet brownies.
Use a 9×9-inch baking dish to make your beet brownies.