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Beet Brownies

Beet brownies
Debbie Koenig
Cook Time:
30 mins
Prep Time:
15 mins
Servings:
16
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(57)

Chef notes

Beets are likely one of the last ingredients that come to mind when you think of brownies, but don’t run the other way just yet. The root vegetable lends natural sweetness and moisture to each fudgy square — we promise you won’t even know it's there!

These brownies are a wholesome take on the classic that will satisfy your sweet tooth just as well as other versions. Beet purée is a surprising addition in this recipe, but we guarantee you’ll be a believer after just one bite. The high sugar content of beets means you can use less granulated sugar in the recipe. The vegetable also lends moisture to the batter so you can reduce the amount of oil without worrying about the brownies drying out in the oven as they bake. Oh, and no need to worry about cooking the beets beforehand. Start with a can of sliced beets instead to keep things as easy as possible.

Whole-wheat flour is the other feel-good addition in the recipe. It’s used in place of the usual all-purpose flour to provide whole grain goodness. Be sure to use whole wheat pastry flour, which is finely ground and won’t make the brownies too dense. No matter how you choose to enjoy these brownies — whether as a dessert, afternoon snack or lunchbox treat — you can be sure that your chocolate craving will be satisfied. 

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

 

Ingredients

  • 6 ounces semi-sweet chocolate
  • 4 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1 (8-ounce) can sliced beets
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup cocoa powder
  • 1/8 teaspoon kosher salt
Fulfilled by

Preparation

1.

Preheat the oven to 350 F with a rack in the center. Line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving an overhang on two opposite sides.

2.

In a large saucepan, melt the chocolate, butter, and sugar over low heat, stirring frequently until smooth. It will be slightly grainy. Remove from heat and allow to cool slightly. Meanwhile, purée the beets in a food processor, then fold the purée into the chocolate mixture. Add the eggs and vanilla and stir until well incorporated.

3.

Sift the flour, cocoa, and salt over the pan and stir until the batter is thick and glossy. Pour into the prepared baking dish and bake for 28 to 30 minutes, until the top is dry and the center is set. Cool completely in the pan, then use the parchment paper to transfer the brownies to a cutting board. Cut into 16 squares.