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Chocolatey Hidden Beet Brownies

  • Author: Misfits Market


  • 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
  • Water


  1. 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.
  2. Add beets to a blender or food processor and blitz to form a smooth puree. This should make about 1 cup. Set aside.
  3. Preheat oven to 350 degrees. Line a 8”×8” square baking pan with parchment paper. Butter parchment or spray with nonstick cooking spray.⁣⁣
  4. 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.
  5. 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.
  6. 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.
  7. 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!