recipe

Beet Brownies: a decadent recipe for moist, fudgy brownies

Total time: 45 Min
Difficulty: Low
Serves: 12 people
By Cookist
66
Immagine

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.

Chocolatey, buttery, incredibly soft, moist, and fudgy, each bite of homemade beet brownies is heavenly. The brownies get their moist 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 in.

How to Make Fudgy Beet Brownies

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.

Immagine

Tips for Perfect Beet Brownies 

Use room temperature ingredients to make your beet brownies.

Leave a little parchment paper hanging over the sides of the dish. This will make it easier to take the brownies out.

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.

Use gluten-free flour to make gluten-free beet brownies.

No fresh beets? Use canned beets.

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.

Enjoy your fudgy beet brownies warm or at room temperature. If desired, you can serve them with whipped cream, a scoop of ice cream, or a drizzle of caramel or chocolate syrup.

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.

Jazz up these brownies by frosting them with your favorite type of frosting.

Immagine

How to Store Beet Brownies

Keep your beet brownies in an airtight container at room temperature for up to 5 days.

Can You Freeze Beet Brownies?

Of course! Frozen beet brownies will last 3 to 4 months. Let them thaw overnight in the fridge.

More Recipes You'll Like

Ingredients
beets, boiled and peeled, and cut into quarters
8 ounces
unsalted butter, cubed
1 cup, plus extra
Dark chocolate chips
8 ounces
white whole wheat flour
1 1/4 cups
Baking powder
1 tsp
Salt
1/4 tsp
Eggs
4
Vanilla Extract
1 tsp
packed brown sugar
1 cup

Instructions

Preheat your oven to 350F. Line a baking dish with parchment paper. Grease with extra butter.

Place beets into a food processor. Blend until smooth.

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. Cool for 5 minutes, then remove from the pan and leave to cool on a wire rack.

Notes

Use a 9×9-inch baking dish to make your beet brownies.

66
Immagine
Every dish has a story
Find out more on Cookist social networks
66