• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Desserts » Cookies and Brownies

    Dark Chocolate Beet Brownies

    Published: Oct 5, 2017 · Modified: Oct 13, 2020 by Marissa Stevens · 132 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    dark chocolate beet brownies stacked

    Dark Chocolate Beet Brownies are incredibly moist and chocolatey! You would never know that they're loaded up with ½ 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 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.

    Dark Chocolate Beet Brownies stacked

    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 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

    • Chocolate Panna Cotta
    • S'mores Brownies
    • Almond Flour Brownies
    • Homemade Almond Joy
    • Affogato


    Dark Chocolate Beet Brownies Recipe Video

    SUBSCRIBE TO VIDEOS

    Dark-Chocolate-Beet-Brownies stacked featured

    Dark Chocolate Beet Brownies

    Marissa Stevens
    Incredibly moist and chocolatey, you would never know that they're loaded up with ½ pound of beets! These beet brownies are easy to make and will be a hit for any brownie lover.
    4.44 from 16 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 20 brownies
    Calories 234 kcal

    Ingredients
     
     

    • 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
    • 1¼ 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

    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 (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).

    Nutrition

    Calories: 234kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mgSodium: 57mgPotassium: 176mgFiber: 2gSugar: 14gVitamin A: 339IUVitamin C: 1mgCalcium: 41mgIron: 2mg
    Keyword snack
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
    « Homemade Whole Wheat Tortillas
    Easy Homemade Refried Beans »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kiki says

      June 05, 2022 at 6:40 pm

      5 stars
      Just made these and they are DELICIOUS! We made them in muffin tins and they only needed 20 minutes. Will definitely make again.

      Reply
      • Marissa Stevens says

        June 06, 2022 at 8:55 am

        So glad you enjoyed them, Kiki! Thank you for coming back to let me know.

        Reply
    2. SH says

      October 14, 2021 at 4:55 am

      Is it okay to use plain flour instead of white whole wheat flour and can you advise on how much more should then be used? I gather that it is not a direct 1:1 ratio.
      Thanks.

      Reply
      • Marissa Stevens says

        October 14, 2021 at 10:03 am

        Hi there! Yes, you can use white flour, but I haven't tested the recipe with it to give you a precise amount. Because whole wheat flour weighs less than white flour, I'd try ~10% more white flour (about 2 tablespoons). I hope that helps!

        Reply
    3. Brenda says

      September 24, 2021 at 11:49 am

      Can I use coca powder instead of the dark chocolate? If so, a measurement, please.

      Reply
      • Marissa Stevens says

        September 24, 2021 at 5:37 pm

        Hi there, Brenda! For every 1 ounce of chocolate you can substitute 3 tablespoons of cocoa powder, 1 tablespoon butter and 2 teaspoons of sugar, but I wouldn't substitute more than 2 or 3 ounces of the chocolate or you'll risk greatly affecting the texture of the brownies. Hope that helps!

        Reply
    4. Ingrid Hudson says

      September 21, 2021 at 6:48 am

      Any chance of including metric measurments (grams, litres, centigrade?) We in Europe also read your recipes! 😉

      Reply
      • Marissa Stevens says

        September 28, 2021 at 1:11 pm

        Hi there, Ingrid! Yes, absolutely. I've updated this recipe so you can now click on 'Metric' to convert the measurements.

        Reply
        • Anne says

          January 25, 2022 at 6:38 pm

          Hi there Ingrid
          Could you also convert the size of the pan and oven temperatures to metric measurements please?

          Reply
          • Marissa Stevens says

            January 27, 2022 at 8:32 am

            Hi Anne! Here are the conversions: 180° C in a 23 x 23 x 5 cm pan - I've added these to the recipe card as well.

            Reply
    « Older Comments

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email