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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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Other
Servings: 12
Calories: 187kcal
Author: Neriz

Ingredients

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