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    Home » Desserts

    Chocolate and Beetroot Brownies

    Published: May 16, 2020 · Updated: Apr 7, 2023 by Billi · This post contains some affiliate links.

    Jump to Recipe

    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!

    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 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.
    A closer shot to a pan of beetroot brownies, highlighting the walnuts on top.

    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.

    Straining the flour with cocoa powder to start making beetroot brownies with chocolate.

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

    Combining the grated beets with the rest of the wet ingredients for the batter for chocolate brownies.

    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.

    Spreading the top of the beetroot brownies with chocolate batter, before adding the nuts.

    Sprinkle the chopped walnuts on top of the mixture.

    Sprinkling the nuts on top of the beetroot brownies with chocolate batter.

    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.

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

    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.
    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.  

    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! 🙂

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    📖 Recipe

    Feature image for chocolate and beetroot brownies, showing it in a pan, ready for serving.

    Chocolate and Beetroot Brownies Recipe

    Brownies can also be good for you -- like this Chocolate and Beetroot Brownies! And no, you would not even know that there is a vegetable in there. Deliciously addictive!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Other
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour 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
    Prevent your screen from going dark

    Instructions

    Preparing the equipment:

    • Preheat your oven to 180°C (350°F).
    • Grease your brownie pan or skillet with butter.

    Preparing the beetroot brownies 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 beet 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 beetroot brownies batter.
    • 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 chocolate and beetroot brownies 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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    Reader Interactions

    Comments

    1. Josie

      January 08, 2024 at 8:25 pm

      5 stars
      Really tasty but still feel ‘healthy’. Lovely warmed with some cream..

      Reply
    5 from 1 vote

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