Beet Brownies

Beet Brownies
  • 2 large red beets, boiled and peeled beets (or 4 small)
  • 1 cup unsalted butter
  • 8 ounces 90dark chocolate bar, (1 cup chopped) 
  •  cups unbleached flour 
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 eggs, room temp
  • 1 tsp pure vanilla extract
  • 1 cup dark brown sugar, packed
  • Optional 1/4 cup chopped walnuts


  • Quarter beets and transfer to food processor or blender; process until pureed, scraping the sides a couple times.
  • Preheat oven to 350°F.
  • Line a 9x9 pan with parchment paper or a generously greased pan.
  • Cut sticks of butter into chunks and place in a heavy saucepan.
  • Add 1 cup of chopped chocolate and cook over low heat being sure to stir constantly
  • Slowly melt until smooth. Remove the pan from heat and set aside.
  • In a medium bowl, whisk together flour, baking powder and salt. 
  • In the bowl gently mix the eggs for about 30 seconds. Add vanilla and brown sugar and mix on medium-high until light and airy. Reduce speed and add beet puree followed by the chocolate mixture. Add optional 1/4 cup of chopped walnuts
  • Add flour mixture mixing until combined. 
  • Pour batter into prepared pan and smooth top.
  • Bake 25 to 30 minutes, until a knife inserted into the center comes out clean. 
  • Cut and serve warm or cool to room temperature.


Adapted from: Pinch & Swirl

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