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 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. 🙂
WHAT YOU NEED TO MAKE BROWNIES MADE WITH BEETS
CAN I REPLACE WALNUTS WITH OTHER NUTS?
Pecans, almonds, and hazelnuts — I’ve used them all, and they all turned out great. I did not even bother removing the skins. I like that bit of bitterness that it gives these beet brownies.
You can, of course, remove them if you prefer.
HOW TO MAKE BEET CHOCOLATE BROWNIES
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 35 to 40 minutes, or until the brownie is no longer wet inside when you test it with a toothpick.
Set aside for at least 15 minutes to cool. Slice and serve.
TOP TIPS FOR MAKING THESE BEET BROWNIES
- 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 brownies.
LOOKING FOR MORE VEGETABLE RECIPES? YOU MIGHT LIKE THESE POSTS:
FOR MORE DESSERTS RECIPES, CHECK OUT THE FOLLOWING POSTS:
OR IF YOU WANT MORE IDEAS FOR AUTUMN DISHES, THEN HEAD STRAIGHT TO MY FALL COLLECTION!
Chocolate & Beetroot Brownies
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 THE 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.
SERVING YOUR BROWNIES:
- Slice the cooled brownies, sprinkle with more walnuts, if desired.
- You can use other types of nuts for the walnuts. Pecans, hazelnuts, and almonds are excellent substitutes.
- Do not forget to sift all the dry ingredients. It makes it easier to avoid clumps in the mixture.
- A metal whisk and a rubber spatula (or wooden spoon) can also be used if you don’t have a mixer.
- 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 chocolate brownies.