Introduction

These dark chocolate beet brownies combine rich chocolate flavor with moist, earthy beets for a unique twist on a classic treat. They’re fudgy, dense, and perfect for anyone looking to sneak some veggies into dessert without sacrificing taste.

The image shows a close-up of four rich, dark brown brownies stacked on a white plate with a white marbled texture surface. The stack has three brownies with a dense, moist texture, and the top brownie shows a slightly cracked, shiny crust. Behind the stack, there is one brownie lying flat on the plate, highlighting its thick and fudgy interior. The brownies have crumbly edges and a deep chocolate color, with some crumbs scattered lightly on the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Quarter the beets and transfer them to a food processor. Process until smooth, scraping the sides down twice. You should have just under one cup of beet puree.
Step 2: Preheat the 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 it generously with butter.
Step 3: Cut the butter into tablespoon-sized chunks and place in a heavy saucepan. Add chopped dark chocolate and melt over low heat, stirring constantly until smooth. Remove from heat and set aside to cool slightly.
Step 4: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 5: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs gently for about 30 seconds. Add vanilla and brown sugar, then mix on medium-high speed until the mixture is light and airy, about 2 minutes.
Step 6: Reduce mixer speed. Add the beet puree, then slowly add the chocolate-butter mixture. Mix just until combined.
Step 7: Add the flour mixture and mix gently until just combined. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
Step 8: Bake for 25 to 30 minutes, until a knife inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan for 5 minutes, then transfer with the parchment paper to a cooling rack.
Step 9: Cut into squares and serve warm, at room temperature, or chilled straight from the refrigerator.

Tips & Variations

Use dark chocolate with 60-70% cocoa for a rich but balanced flavor.
Swap white whole wheat flour for all-purpose flour if you prefer a lighter texture.
Add a handful of chopped walnuts or pecans for crunch.
For extra depth, sprinkle a pinch of espresso powder into the chocolate mixture while melting.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. Reheat gently in the microwave or enjoy cold—the texture and flavor hold up well either way.

How to Serve

A stack of three thick brownie squares is shown, each layer dark brown with a rich, dense, and slightly crumbly texture. The top of each brownie has a cracked, shiny crust that looks crisp and contrasts with the moist interior. The brownies are neatly piled on a white marbled surface, with a small crumb fallen on the side. The background is plain and light, making the deep chocolate color stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do the beets make the brownies taste like vegetables?

The beets add moisture and a subtle earthiness but do not overpower the chocolate. The rich dark chocolate flavor remains dominant.

Can I use canned beets instead of fresh?

Yes, you can substitute canned beets. Just be sure to drain and pat them dry before pureeing to avoid adding excess moisture to the batter.