Dark Chocolate Beet Brownies

Don’t be scared off by the unusual ingredient in this delicious recipe.

dark chocolate beet brownies

Medically reviewed in August 2021

Updated on April 12, 2022

Beets add natural sweetness to this unusual recipe, letting you make do with less added sugar.

Ingredients

  • 2 medium beets, boiled and peeled
  • 2 sticks unsalted butter, plus more for buttering parchment paper
  • 8 ounces dark chocolate, chopped or chips
  • 1 1/4 cups white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar, packed

Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. You should end up with a scant one cup of beet puree.

Preheat oven to 350 degrees Fahrenheit.

Line a 9 x 9-inch brownie pan with parchment paper or grease pan generously.

Cut sticks of butter into tablespoon-size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add beet puree, and then slowly add chocolate mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.

Bake 25 to 30 minutes, until a knife inserted into the center comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes; then transfer with parchment to cooling rack.

Cut and serve warm, at room temperature or chilled, straight from the refrigerator.

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