Brownies with less guilt. That’s how you would describe Chocolate & 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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- 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.
- 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.
Start by preheating the 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 (photo 1).
Add melted butter, beaten eggs, and grated beets — mix (photo 2).
Once you have a smooth brownie mixture, pour it into your skillet.
Use a rubber spatula to even the top of the mixture (photo 3).
Sprinkle the chopped walnuts on top of the mixture (photo 4).
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 beet brownies and serve.
- 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.
- In case you don’t have a hand mixer, you can use a whisk and a spatula (or a wooden spoon) instead.
- You can use this recipe with a regular 8-inch brownie pan. Anything larger than that would result in thinner beetroot brownies.
- 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.
I normally slice them, wrap them in aluminum foil, place them in a Ziplock bag, and goes in the freezer for weeks (sometimes months).
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.
Feel free to try both and let me know what you prefer in the comment section below!
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Chocolate & Beetroot Brownies
- Hand mixer
- Mixing bowls
- Strainer for sifting
- Rubber spatula
Preparing the equipment:
- Preheat your oven to 180°C (350°F).
- Grease your brownie pan or skillet with butter.
Preparing the brownie batter:
- Use a strainer to sift flour, baking powder, vanilla sugar, salt, cocoa powder, and sugar in a medium bowl.
- Add the melted butter, eggs, and grated beets into the bowl.
- Mix until thoroughly combined to get a brownie mixture.
- Pour the mixture into your pan or skillet.
- Use a spatula to spread out and even the top.
- Sprinkle the roughly chopped walnuts on top of the mixture.
Baking Chocolate & beetroot brownies:
- Place the skillet in the oven for 35 to 40 minutes, or until you get a dry toothpick when you insert it inside the brownie.
- Set aside to cool for about 15 minutes.
- Slice the cooled beet brownies, sprinkle with more walnuts, if desired.
- Cook’s Tip#1: You can use other types of nuts for the walnuts. Pecans, hazelnuts, and almonds are excellent substitutes.
- Cook’s Tip #2: Do not forget to sift all the dry ingredients. It makes it easier to avoid clumps in the mixture.
- Cook’s Tip #3: A metal whisk and a rubber spatula (or wooden spoon) can also be used if you don’t have a mixer.
- Cook’s Tip #4: I used a 10.25-inch cast iron skillet for this recipe, but it will work fine for any 8-inch brownie pan. Anything bigger than that will result in thinner beet brownies.