This post may contain affiliate links. Please read our disclosure policy.
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 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.
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. ๐
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
- Almond Flour Brownies
- Homemade Almond Joy
- Affogato
- Peanut Butter Sandwich Cookies
Dark Chocolate Beet Brownies
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
You made my day, Dimity! So glad everyone enjoyed these!!