Fudgy 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.
It was my friend Shashi of Savory Spin 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.
Did you see this post from The Kitchn – Brownie Philosophy: Chewy, Cakey or Fudgy? 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 in 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 fudgy 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.
Dark Chocolate Beet Brownies Recipe Video
Fudgy Dark Chocolate Beet Brownies
Ingredients
- 8 ounces boiled and peeled beets about 2 medium beets
- 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
Instructions
- 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.
- Line a 9-inch by 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 straight from the refrigerator (my favorite).
Dimity Jones says
May 22, 2019 at 7:58 amI 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!
Marissa says
May 22, 2019 at 8:13 amYou made my day, Dimity! So glad everyone enjoyed these!!
Lizbeth says
March 28, 2019 at 9:42 pmWow! I used your recipe for my beetroot brownies(used coco powder instead of Chocolate) and they up really gorgeous. Have tagged your post in my blog. Thanks for the inspiration.
Marissa says
March 29, 2019 at 12:00 pmSo glad you enjoyed them!
Ciel Murri says
February 18, 2019 at 3:21 pmI made these in a 9′ x 13′ pan and sprinkled choc chips on top. Even a non-beet lover said he loved them! Beets? he said, These have beets in them”? He said, “They don’t taste like dirt”.
I love that they are not so sweet as most brownies but still satisfying.
Marissa says
February 18, 2019 at 8:23 pmHa! I love it, Ciel!! I’m so glad that you both enjoyed them! Thank you for coming back to let me know!
Roxy Darling says
February 12, 2019 at 5:39 pmHi Marissa, from the other side of the pond, I am wondering if by dark chocolate you mean what we call ‘unsweetened’ chocolate? If yours is sweetened and I use the unsweetened I would think I’d have to adjust the sugar, no? I’m making these for Valentine’s day and plan to cut them into small hearts and use them in a parfait with raspberries and whipped cream layered in pretty glasses.
Marissa says
February 13, 2019 at 7:57 amHi, Roxy! The dessert you dreamed up sounds SO delicious! On the dark chocolate, I typically use 70% dark. So, as you said, you’ll need to add sugar to taste if using unsweetened. Have a wonderful Valentine’s Day!
Carla says
January 18, 2019 at 11:32 amLoved the brownies! how can I make these into cookies?
Marissa says
January 23, 2019 at 11:40 amSo glad you loved the brownies! I’m sorry, I haven’t tried making these into cookies, but I love the idea!
Eimear says
July 10, 2018 at 8:45 amHi can I use honey instead of sugar?
Marissa says
July 10, 2018 at 4:24 pmSure! The general rule is for every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Momma Palooza says
February 7, 2018 at 9:17 amWe made these brownies using previously roasted, peeled and sliced beets (that I had frozen, thawed & then finely pureed for this recipe). OMG these were incredible!! I did bake mine a bit for longer for a ‘cakey’ texture, and I swear the beets lend a ‘velvety’ texture to the brownies! We couldn’t stop eating them! Plus the fact that the beets lend a sort of red-velvet like hue to the brownies was a big hit in my house full of girls!!! Thank you for this fabulous recipe, will definitely be making again!
Marissa says
February 7, 2018 at 9:18 amYou made my day, Momma Palooza! 😉 SO glad you enjoyed them!! I completely agree about that velvety texture – so good!
megan says
January 26, 2018 at 7:17 amcan you use regular flour?
Marissa says
January 26, 2018 at 8:27 amAbsolutely!
DANIELLE says
October 30, 2017 at 1:51 pmThese are absolutely delicious! Super moist and chocolatey. I know that beets are so good for you, but I am NOT a fan of that earthy taste, so I just love that you can’t even taste them in this recipe and yet you get all the health benefits! Bravo!!
Marissa says
October 30, 2017 at 4:21 pmTotally made my day, Danielle! 🙂
Tanya D Richardson says
October 30, 2017 at 7:53 amI’m wondering if u can make this with semi-sweet chocolate?
Marissa says
October 30, 2017 at 8:45 amHi, Tanya, Absolutely! They’ll just be a bit sweeter.
Agness of Run Agness Run says
October 12, 2017 at 2:33 amWho doesn’t love a good brownie recipe, Marissa! Yours is simply mouth-watering. It’s great you decided to use beets. It would be my first time using beets in a dessert!
Marissa says
October 12, 2017 at 12:01 pmThanks so much, Agness! I know it’s a little bit off beat, but so good! 🙂
Helen @ Scrummy Lane says
October 11, 2017 at 7:39 pmBeet brownies are some of the most delicious I’ve tasted. Thanks for the reminder – these look amazing!
Marissa says
October 12, 2017 at 12:02 pmAbsolutely! Thank you, Helen.
Lisa Monahan says
October 9, 2017 at 7:10 pmThis recipe was a bit of a labor of love, but it was worth all the effort. I’d somehow never worked with beets before, but it was good to get the experience under my belt and in such a delicious way! I had several of my husband’s coworkers over for dinner, and all the guys went crazy for them. My 2-year-old son liked them the most, I swear! Excellent dish, I may make again when I have the time to devote to it.
Marissa says
October 12, 2017 at 12:03 pmaww, I love hearing that your son loved them too!! So sweet of you to come back to let me know how it went, Lisa.
Katherine | Love In My Oven says
October 8, 2017 at 6:58 pmWe definitely like our brownies the same way! Fudgy but not tooo dense. I LOVE THESE! I’ve made chocolate beet cupcakes in the past and they have just the best flavour, so I know these would be outstanding. Plus I feel a little better about giving my kiddos a brownie when there’s goodness baked inside 😉
Marissa says
October 12, 2017 at 12:03 pmAlways nice to add a bit of nutrition even in sweets! Thank you, Katherine.
Dorothy Dunton says
October 6, 2017 at 8:57 amHi Marissa! I know some people prefer cakey brownies, butI have a real weakness for fudgy brownies! If I make these when Gary is in the house, I’ll have to boil more beets, the man loves beets!
Marissa says
October 12, 2017 at 12:05 pmI’m cracking up that you’ll have to make extra beets for Gary! You two… xo
David @ Spiced says
October 6, 2017 at 4:57 amThe texture of these brownies looks downright perfect if you ask me! Also, I totally remember Shashi posting those cookies a while back. I’m not a huge beet fan, but I am intrigued by the idea of using beets in a chocolate dessert. I might just have to break down and try it sometime! Hey, I’ll try almost anything once…those Safeco grasshoppers being one of the exceptions. 🙂
Marissa says
October 12, 2017 at 12:06 pmDavid, you honestly wouldn’t guess that there are beets in them. It’s really amazing – they just add a great texture and a little extra nutrition. LOL on the grasshoppers! I can’t decide if I’ll try them when we’re next at Safeco or not. 🙂
Dawn - Girl Heart Food says
October 6, 2017 at 4:47 amThese look SO good, Marissa!! I have a brownie recipe coming up, but there are no beets in mine. I think (I know) I need to try yours. They look so moist and chocolatey. And I’m thinking that because there are beets, then they are totally healthy so I can eat, like, three 😀 ! Cheers to a lovely weekend! XO
Marissa says
October 12, 2017 at 12:06 pmThank you, Dawn! I’m looking forward to your brownies – always love your recipes!
Ben|Havocinthekitchen says
October 6, 2017 at 2:32 amI’ve been planning to make a beet cake for few years, but it hasn’t happened yet. And I even don’t need that idea of hiding the veggies – I do love beetroots. These brownies look amazing and perfect, Marissa! Rich, fudgy, and chocolate-y; like any brownies are supposed to be. The others (millions!) recipes which don’t comply with these simple characteristics cannot be proudly named Brownies. They are still delicious chocolate cakes, but not the brownies, right?:)
Marissa says
October 12, 2017 at 12:07 pmI agree completely, Ben! I hope you’ll give these a shot, especially since you love beets anyway!!
Kelsie | the itsy-bitsy kitchen says
October 5, 2017 at 4:56 pmI’m all about a fudgy brownie and these look like they’d fit the bill. I’ve never baked with beets but I think I need to start :). Have a great weekend, Marissa!
Marissa says
October 12, 2017 at 12:07 pmThanks so much, Kelsie! xo
Katie says
February 7, 2017 at 10:26 amAbout how much is 1/2 pound beets? like a cup or so? I am planning on doubling the recipe! I have a lot of beets! And this seems like a dumb question… but you peel the beets before boiling them, correct?
Can’t wait to try these for Valentine’s Day!
Marissa says
February 7, 2017 at 12:59 pmHi Katie…Beets vary so much in size, but a rule of thumb is 5 medium beets is about a pound. Your peeling question isn’t dumb at all! You can do it either way – peel them first or after they’ve boiled and are cool enough to handle. I find it’s easier to peel them after they’ve cooked. Let me know how it goes. 🙂
Sara Hertzog says
October 30, 2016 at 2:35 pmOk update! In my pan it took about 5-7 additional minutes… DANG! These were worth EVERY. SINGLE. STEP. Thanks for an awesome recipe! I’m currently 7.5 months pregnant and haven’t baked much this pregnancy (I LOVE baking) so I made these in spite of being exhausted and having Braxton hicks the whole time… and I would totally do it again. But not today.
Marissa says
October 30, 2016 at 3:06 pmhaha, hang in there! Your new little one will be worth every second of discomfort. So glad the brownies turned out well! I know what you mean about the baking time. I don’t know if different beets have different water content, but the baking time on these varies for me too. I think I’ll update the recipe to say 30 to 35. I’ve overcooked them before (turned out more cakey) and I think that it’s better to under than overcook them.
Sara Hertzog says
October 30, 2016 at 2:19 pmCurrently in the oven.. I used a rectangular dish that I think is 7×11 or something odd. Been in there about 30 mins and the middle is still shaking like jello..I really hope these come out looking as awesomely delicious as yours!!
Sheree says
July 22, 2016 at 3:14 pmMy hubby is currently in the dog house for eating blueberries I was saving for a recipe. He refuses to eat beets…you KNOW what I am going to do, don’t you??? (Gee it’s not like they are Ex-Lax )
Marissa says
July 22, 2016 at 3:27 pmI’ve had this blog for 5 years and that is the funniest comment I’ve ever had. Thanks for making my day…
Anya says
May 15, 2016 at 9:35 amJust made these using unsweetened baking chocolate and 1/2 lb of pureed beets. These are pretty tasty and more on the cakey side when warm from the oven – they’ll go in the fridge today and hopefully turn fudgey.
Ana says
February 21, 2016 at 9:17 pmCan you make this recipe using canned beets? How do you think I should measure that? Thanks!
Marissa says
February 22, 2016 at 1:27 pm**Update** Based on one readers experience, I don’t recommend using canned beets. Stick with boiled fresh!
Tici says
February 7, 2016 at 4:18 amI can’t eat regular brownies anymore after I ate this on. I could have it for breakfast, lunch and dinner. I could feel some pieces of beets, and I loved it. My toddler says “I don’t like beets”, and she loved it! LOL So moist and chocolaty because of the dark chocolate.
Marissa says
February 12, 2016 at 4:18 pmThat’s so great! Thanks for letting me know…
Kristen says
August 20, 2015 at 8:21 amThese look incredible and I plan to make them this weekend, any chance you have made with with regular all-purpose flour? I’m a girl on a budget and already have it in the house!
Marissa says
August 20, 2015 at 9:50 pmHi Kristin! All purpose flour will work just fine. 🙂
Victoria says
March 25, 2015 at 10:20 amHey Marissa, recipe looks awesome! Have you tried this recipe without the use of a food processor or standing mixer? Do you have any recommendations for making this recipe more accessible to those without kitchen machinery?
Marissa says
March 25, 2015 at 10:45 amHi Victoria – great questions! I haven’t made them myself without machinery, but I imagine that a potato masher or just a good sharp knife would work to mince the beets. And you could certainly use a handheld mixer or a wooden spoon and some elbow grease to mix the batter. 🙂 It will be a bit of an arm workout, but it’s doable!!
Deb says
April 15, 2016 at 8:49 amYou can also mash them through a wire basket if you want them finer.
Marissa says
April 17, 2016 at 1:49 pmGood idea, Deb. Thanks!
Hot Chocolate Hits says
November 28, 2014 at 2:22 pmIt’s hard to resist a recipe that’s kind of healthy – whole wheat flour aaand beets, AND has chocolate. I’ve made a cake with beets and I love the earthy flavor it adds. I bet they taste sinful in this recipe. Thanks for sharing!
Marissa says
November 28, 2014 at 2:41 pmIt’s true – they taste sinful, but really aren’t. At least not toooo sinful. 😉
The Gastronomic Bong says
November 20, 2014 at 3:36 pmWow! ! These brownies look incredible! Never tried brownies with beet root.. Definitely need to try this..
Marissa says
November 21, 2014 at 8:05 amThnk you, Arpita. If you try them, I’d love to hear what you think. 🙂
Marissa says
November 20, 2014 at 3:28 pmThanks Alice!
hipfoodiemom says
November 20, 2014 at 3:26 pmThese brownies look fabulous!!! I’ve tried avocado + brownies but not beets. . love these! and I’m so intrigued!
Kristi @ Inspiration Kitchen says
November 20, 2014 at 10:57 am*Mind blown*. I had *no* idea you could make brownies with beets. But, I have no idea why I didn’t think of it! I love beets and brownies, so what could possibly go wrong? Pinned!
Marissa says
November 20, 2014 at 11:08 amThanks, Kristi!
Jennifer Farley says
November 19, 2014 at 5:59 pmWhat an intriguing recipe! I’ve never used beets like this before.
Marissa says
November 20, 2014 at 9:13 amThanks Jennifer. It’s bizarre how the beets just add depth, but don’t make you feel like you’re eating a veggie brownie. 😉
fromitalywithfood says
November 19, 2014 at 1:12 pmI admit that I don’t like beets, but your brownies looks delicious! Maybe this time I can make an exception and try them 😀
Marissa says
November 19, 2014 at 1:19 pmI pinky promise that you won’t notice the beets! 🙂
Joanne says
November 19, 2014 at 4:51 amWho knew beets could be a brownie secret ingredient?! Love that there are veggies in every bite of these.
Marissa says
November 19, 2014 at 9:39 amI know! How great is that!?
Sherry from sherryspickings says
November 19, 2014 at 1:58 amYum yum. I like veggies in cakes. I love zucchini cake too!
Marissa says
November 19, 2014 at 9:39 amMe too, Sherry!
Christina | Simply Yum says
November 18, 2014 at 6:02 pmThese look so decadent! We always eat beets in our house and I’m always pureeing some for my baby. I’ll have to put some aside next to time so I can make these!
Marissa says
November 19, 2014 at 9:40 amWe eat a lot of them too – so versatile!
Lorraine @ Not Quite Nigella says
November 18, 2014 at 1:36 pmI remember her beet cookies! They looked so amazingly tempting! Love your version too Marissa! 😀
Marissa says
November 18, 2014 at 1:39 pmThanks, Lorraine!
Shashi at runninsrilankan says
November 18, 2014 at 7:41 amMarissa – these are my kind of brownies!!! I love that you amped up the fiber with that whole wheat floor too! And I am so honored to have inspired you – these look phenomenal – so fudgey – my salivary glands are on overdrive!
Marissa says
November 18, 2014 at 1:39 pmThanks for the inspiration, Shashi! I still need to try your cookie recipe. 🙂
Maureen | Orgasmic Chef says
November 18, 2014 at 6:38 amI remember her cookies and now these brownies. I love beets all on their own but wrap a brownie around them and I think I’ll ask for the next dance.
Marissa says
November 18, 2014 at 1:39 pmAww, thanks Maureen!