Fudgey Chocolate Beet Brownies

The sweet, earthy taste and abundant fiber of beets lend themselves wonderfully to this indulgent chocolatey treat. Try this mouthwatering recipe and you’ll wonder why you hated beets as a kid. Or, if you loved them as a kid, you’ll wonder why mom didn’t bake them into brownies!


  • ½ pound fresh beets (2-3 beets), scrubbed 
  • 2 sticks unsalted butter, plus extra to butter parchment paper 
  • 8 oz. chocolate, chopped or chips 
  • 1 ¼ cups white or whole wheat flour 
  • 1 ½ tsp baking powder 
  • 3 eggs at room temperature 
  • 1 tsp vanilla extract 
  • 1 cup packed golden brown sugar


1. Place beets in saucepan and add water to cover by ½ an inch. Set over medium heat and bring to boil. Reduce heat and let simmer 25-35 minutes. Drain and transfer to ice bath til cool, then put in food processor/blender and pulse til minced.
2. Preheat oven to 350 degrees Fahrenheit and line a 9x9 inch brownie pan with parchment paper and lightly coat with butter
3. Cut sticks of butter into tablespoon sized chunks, place into a heavy saucepan. Add chopped chocolate/chips and cook over very low heat. Stir constantly to avoid burning. Keep stirring til chocolate is smooth, then set aside.
4. Whisk together flour, baking powder and salt and set bowl aside.
5. Gently mix eggs with a whisk for 30 seconds, add vanilla and brown sugar and mix until light and airy, about two minutes. Add minced beets, chocolate mixture and mix until combined. Slowly add flour mix and again, mix until just combined.
6. Pour batter into pan and smooth the top with a spatula.
7. Bake 30-35 minutes until a knife inserted in the center comes out clean. Give 5-10 minutes for brownies to cool and set, then transfer to cooling rack.