For the little ones, these beet brownies are a great way to boost the nutritional value in one of their favorite treats. For us veggie-loving adults, they’re a grown-up take on the classic. They have the richness of a regular brownie, but the sweetness is rounded out with a subtle earthiness from red beets. Top with sea salt, melted chocolate, and watch them magically disappear.Print
- 8 ounces red beets (about 2 medium beets), cut into 2-inch pieces
- 6 ounces dark chocolate, divided
- 1/2 cup butter, cut into pieces
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/4 cup all-purpose flour
- Flaky sea salt
- Bring a large pot of water to a boil and add beets. Boil beets until fork tender, about 25 minutes, then remove from the water. Let cool slightly, then rub skins off with a paper towel.
- Add beets to a blender or food processor and blitz to form a smooth puree. This should make about 1 cup. Set aside.
- Preheat oven to 350 degrees. Line a 8”×8” square baking pan with parchment paper. Butter parchment or spray with nonstick cooking spray.
- Bring a small pot of water to a gentle boil. Place chocolate and butter in a medium-sized heatproof bowl and place it over the hot water. Mix to melt.
- Remove butter and chocolate from heat and whisk in sugar. Then, whisk in the eggs—slowly so they don’t scramble. Then, add beet puree, vanilla, and salt. Stir in flour.
- Once mixed, scrape batter into the prepared pan and spread until even. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into squares.
- Following the same method above, melt remaining 2 ounces of chocolate in a small heatproof bowl over gently simmering water. Drizzle melted chocolate over cut brownies and sprinkle flaky sea salt over top. Serve and enjoy!