Dark Chocolate Beet Brownie

Dark Chocolate Beet Brownie

Don’t be scared off by the unusual ingredient because this brownie recipe is delicious.


  • 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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