Chocolate and Beetroot Brownies Recipe

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

5 from 2 votes

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!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Other

Servings:

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

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