Print

Dark Chocolate Beet Brownies Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

These Dark Chocolate Beet Brownies offer a unique twist on classic brownies by incorporating pureed beets, which add natural moisture and subtle sweetness. Made with rich dark chocolate and whole wheat flour, they are a healthier alternative without compromising on the fudgy texture and deep chocolate flavor.

Ingredients

Scale

Beet Puree

  • 8 ounces boiled and peeled beets (about 2 medium beets)

Brownie Batter

  • 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

  1. Prepare beet puree: Quarter the boiled and peeled beets and transfer them to a food processor. Process until a smooth puree forms, scraping the sides down twice to ensure even blending. You should have just under one cup of beet puree.
  2. Preheat oven and prepare pan: Preheat your 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 generously grease the pan with butter to prevent sticking.
  3. Melt butter and chocolate: Cut the butter into tablespoon-sized chunks and place them into a heavy saucepan. Add the chopped dark chocolate and cook over low heat, stirring constantly until the mixture melts completely and becomes smooth. Once melted, remove the pan from heat and set aside to cool slightly.
  4. Mix dry ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, and salt. Set this mixture aside for later.
  5. Combine eggs, sugar, and vanilla: Using a stand mixer fitted with a paddle attachment, gently mix the eggs for about 30 seconds. Add the vanilla extract and brown sugar, then mix on medium-high speed until the mixture is light and airy, approximately 2 minutes.
  6. Add beet puree and chocolate mixture: Reduce the mixer speed and gradually add the beet puree, followed by the cooled chocolate-butter mixture. Mix just until combined to maintain a smooth batter.
  7. Incorporate dry ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing only until combined to avoid overmixing which can make the brownies tough.
  8. Bake the brownies: Pour the batter into the prepared pan and smooth the top evenly with a rubber spatula. Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out with just a few moist crumbs attached.
  9. Cool and serve: Allow the brownies to cool in the pan for 5 minutes, then lift them out using the parchment paper and transfer to a cooling rack. Cut into squares and serve warm, at room temperature, or chilled for a denser texture.

Notes

  • Beets add natural sweetness and moisture, making these brownies fudgy and rich without needing extra oil or sugar.
  • Use high-quality dark chocolate (60-70% cocoa) for the best flavor.
  • Do not overmix the batter once flour is added to keep the brownies tender.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • These brownies freeze well; wrap tightly and thaw at room temperature before serving.

Keywords: dark chocolate brownies, beet brownies, healthy brownies, whole wheat brownies, fudgy brownies

Find it online: https://tastemadebyclara.com/dark-chocolate-beet-brownies-recipe/