It was my friend Shashi of Runnin Srilankin 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.
If it seems strange to put beets into 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.
Did you see this post from The Kitchn – Brownie Philosophy: Chewy, Cakey or Fudgy? I like my brownies either fudgy or chewy, I’ll skip them if they’re cakey. Which is kind of weird because I love cake. hmm. I digress.
These brownies are fully in the fudgy class, especially the next day when they’re even better than when they’re warm. I had to try them both ways, R&D you understand.
- ½ pound fresh beets scrubbed
- 2 sticks unsalted butter plus more for buttering parchment paper
- 8 ounces dark chocolate chopped or chips
- 1¼ cups white whole wheat flour (150 grams)
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup golden brown sugar packed
Place beets in a saucepan and add water to cover by 1/2 inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Drain and transfer to ice bath. When cool enough to handle, use your hands and a paper towel to peel beets. Transfer to food processor and pulse until minced.
Preheat oven to 350°F.
Line a 9-inch by 9-inch brownie pan with parchment paper; lightly coat with butter.
Cut sticks of butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over very low heat, stirring constantly until the chocolate begins to melt. Remove the pan from heat and stir until smooth. 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 whisk 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 minced beets then slowly add chocolate mixture and mix just until combined. Slowly add flour mixture and again, mix just until combined.
Pour batter into prepared pan and smooth top with a rubber spatula.
Bake about 30 minutes, until a knife inserted into the center comes out clean or with just a few moist crumbs sticking to it. Allow brownies to cool for 5-10 minutes then transfer with parchment to cooling rack.
Cut and serve warm, at room temperature, or straight from the refrigerator (my favorite).