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    Home » Desserts

    Chocolate and Beetroot Brownies

    Published: May 16, 2020 · Updated: Jun 23, 2021 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    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!

    An overhead image of a skillet with freshly baked Chocolate and Beetroot Brownies, topped with chopped walnuts.

    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

    An image showing the ingredients that you need to prepare Chocolate and Beetroot Brownies
    • 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.
    A closer shot to a pan of beetroot brownies, highlighting the walnuts on top.

    Preparation

    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).

    Latest first part of a collage of images showing the step by step process on how to make beetroot brownies.

    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).

    Latest second part of a collage of images showing the step by step process on how to make chocolate beets brownies.

    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.

    An overhead shot of slices of brownies made with beets, with a cup of espresso on the side.

    Helpful tips

    • 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.
    An image showing a closer shot of the sliced brownies, highlighting the texture inside.

    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.  

    FAQs

    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?

    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!

    Happy cooking!

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    A freshly made chocolate beetroot brownies, made in a skillet.

    Chocolate & Beetroot Brownies

    Brownies can also be good for you -- like this Chocolate & Beetroot Brownies! And no, you would not even know that there is a vegetable in there. Deliciously addictive!
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    Print Pin Rate
    Course: Dessert
    Cuisine: Other
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 187kcal
    Author: Neriz

    Equipment

    • Hand mixer
    • Mixing bowls
    • Strainer for sifting
    • Whisk
    • 8-inch Brownie Pan
    • 10.25 Cast Iron Skillet
    • Rubber spatula

    Ingredients

    • 1/2 cup all-purpose flour
    • 1 tsp baking powder
    • 1 tsp vanilla sugar
    • 1/8 tsp salt
    • 2/3 cup sugar
    • 1/2 cup cocoa powder
    • 1/2 cup butter, unsalted, melted
    • 2 medium eggs, beaten
    • 1 cup red beets, grated, heaping cup (about 200 grams)
    • 1/2 cup walnuts, chopped
    • butter, for greasing
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    Instructions

    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.
    • Serve.

    Notes

    • 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. 

    Nutrition

    Calories: 187kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 153mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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