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Dark Chocolate Beet Brownies are incredibly moist and chocolatey! You would never know that they’re loaded up with 1/2 pound of beets! These beet brownies are easy to make and will be a hit for any brownie lover.

Dark Chocolate Beet Brownies stacked

It was my friend Shashi who inspired these brownies. She posted Chocolate Beet Cookies and I couldn’t stop thinking about them. I’d eaten (and loved) chocolate beet cake, but cookies? Then I wondered, what about brownies?

Beets and brownies are buddies.

It’s fun to come up with recipes with unusual ingredients that taste unexpectedly delicious – I’m looking at you Cauliflower Fried Rice (surprise, there’s no rice!). But if you’re still skeptical about adding beets to a dessert, consider carrot cake. Imagine the prejudice it must have endured before that first bite, “hey, wait a minute…” Beets in chocolate desserts have the same magic. It’s about the moisture and depth they add, not the beet flavor.

Dark Chocolate Beet Brownies stacked

I like my brownies to be fudgy, but I also like them to rise and have a delicate texture, so somewhere between fudgy and cakey. These brownies are toward the fudgy class, but have a lightness too. They’re entirely moist and, for me, are even more delicious from the fridge the next day than when they’re warm. I had to try them both ways, R&D you understand. 😉

How to Make Beet Brownies Fudgy

There is a key to ensuring that these brownies keep their moist texture: don’t overcook them. You want some moist crumbs to come out when testing with a knife; they’ll look done around the edges but still slightly wet in the middle. If they cook longer, they’ll still be moist and delicious, but will lean more toward a cakey texture.

More Must-Try Desserts

Dark Chocolate Beet Brownies Recipe Video


Dark Chocolate Beet Brownies

4.44 from 16 votes
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Course: Dessert
Cuisine: American
Calories: 234
Servings: 20 brownies
Incredibly moist and chocolatey, you would never know that they're loaded up with 1/2 pound of beets! These beet brownies are easy to make and will be a hit for any brownie lover.


  • 8 ounces boiled and peeled beets about 2 medium beets
  • 1 cup unsalted butter 2 sticks, plus more for buttering parchment paper
  • 8 ounces dark chocolate chopped or chips
  • cups white whole wheat flour (150 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup golden 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°F (180° C).
  • Line a 9 x 9 x 2-inch (23 x 23 x 5 cm) 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 straight from the refrigerator (my favorite).


Calories: 234kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 57mg | Potassium: 176mg | Fiber: 2g | Sugar: 14g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

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  1. Dimity Jones says:

    5 stars
    I made these for my sons track team. (Most of the kids do not like beets!) and no one could tell there were any veggies in there, at all. I have a digital scale so I measured exactly and it came out spot on. This recipe is sound! I would advise buying a some extra beets at the green grocers because remember you have to lop the nub or top off, you will lose some weight, and you really want 8 oz in total of beets. I cooked the beets in the oven, wrapped in foil, which I think is less messy than boiling. The brownies end up nice and chocolate-y, but not overly sweet, so they work for adults, too. Thanks Marissa, great recipe!

    1. Marissa says:

      You made my day, Dimity! So glad everyone enjoyed these!!