Dark Chocolate Beet Brownies

It’s that time of the year again when my farm share basket arrives with a bundle of beets, the greens wrapped together with a rubber band.

I’ve cooked the ruby root vegetable in bowling water, roasted in the oven and even used my slow cooker in the past. One time I tried cooking them in the microwave, only to have beet juice sprayed all over the off-white interior. Pickling was fun. But, my favorite way to use beets is to puree it and mix with chocolate, like this bundt cake with cream cheese frosting I made a year ago.

For my most recent bundle of beauties, I decided to try my hand at baking dark chocolate brownies. The beet puree leaves the brownies super moist and remind me of earthy fudge. I nearly ate the entire pan!

5.0 from 1 reviews
Dark Chocolate Beet Brownies
Prep Time
Cook Time
Total Time
Recipe Type: Dessert
Serves: 16 squares
  • 2 large or 3-4 medium cooked beets
  • 1 stick unsalted butter, melted
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • ½ cup flour
  • ¼ cup unsweetened special dark cocoa powder
  • 1 Tbl. instant espresso powder
  • ½ cup mini chocolate chips
  1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
  2. Purée beets in food processor or immersion blender until smooth, scraping down sides as necessary. You should have 1 1/4 cup. Set aside.
  3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
  4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
  5. Bake 25-30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.
Author's Note
Adapted from Vegetarian Times


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  • I love this recipe, but it’s always been kinda hit or miss with the amount of puree’. Thank you so much for including the amount that should be used. Now maybe they will come out like they are supposed to!