Chocolate and Beetroot Brownies

Brownies with less guilt.  That's how you would describe Chocolate and Beetroot Brownies.  Moist and a perfect balance of sweet, bitter, and salty -- simply delicious!

You see red beets in your supermarket the whole year-round?  Lucky you. 

That's not how it is for me in Stockholm.  

But once they are in season, I make these chocolate and beetroot brownies at least twice a week.  

I typically serve them as they are -- no fuss.

However, if I have visitors, I serve them with ice cream, whipped cream, or dust of powdered sugar.  

Always a winner. 🙂

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Ingredients

• Butter - I use unsalted butter for this beetroot brownies recipe.

• Baking powder - just use your favorite brand.

• Salt - you might need to use less if you are using salted butter.

• Sugar - regular white sugar is great for this recipe.

• Vanilla sugar - you should be able to find this in the baking section of your supermarket.

• Flour - all-purpose flour is all you need for these beetroot brownies.

• Eggs - make sure they're at room temperature.

• Cocoa powder - should be sifted with the rest of the dry ingredients.

• Beets - peeled, rinsed, and grated.

• Walnuts - chopped roughly.

Preparation

Start making beetroot brownies by preheating your oven to 180°C (350°F).

Use a bit of butter to grease your baking pan, or in this case, a 10.25-inch cast iron skillet.   

Sift all the dry ingredients -- flour, baking powder, vanilla sugar, salt, sugar, and cocoa powder in a medium bowl.

Add melted butter, beaten eggs, and grated beets -- mix.

Once you have a smooth brownie batter, pour it into your skillet.

Use a rubber spatula to even the top of the beet brownies batter.

Sprinkle the chopped walnuts on top of the mixture.

Place skillet in the oven for thirty-five to forty minutes, or until the brownie is no longer wet inside when you test it with a toothpick.

Set aside for at least fifteen minutes to cool.  

Slice your chocolate and beetroot brownies --- then serve.

Helpful tips

• In case you don't have a hand mixer, you can use a whisk and a spatula (or a wooden spoon) to prepare the beetroot brownies batter.

• Do not skip the sifting of all the dry ingredients, especially the cocoa powder.  It tends to be clumpy, and this step helps in fixing that.  

• If you are using salted butter, omit the salt with the flour.

• You can use this recipe with a regular 8-inch brownie pan. Anything larger than that would result in thinner beetroot brownies.

Recipe variation

• If you are not a fan of walnuts, you can replace them with other nuts -- pecan, hazelnut, and almonds.

I've used all of them, and they all turned out great for beetroot brownies.  

Can I freeze them?

Absolutely.

I normally slice them, wrap them in aluminum foil, place them in a Ziplock bag, and goes in the freezer for weeks (sometimes months).

How do I reheat these beetroot brownies?

You can either reheat them via the microwave or the oven.

I personally prefer to use the oven for reheating beet brownies because I feel that the microwave makes them a bit mushy.

So, what are you waiting for? Try these chocolate and beetroot brownies this weekend and let me know! 🙂

OR YOU CAN GET MORE IDEAS FOR EASY SNACK RECIPES FROM THESE POSTS!