Fudgy Beet Brownies
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Who knew beets could make brownies even fudgier? This rich, chocolatey treat has a secret veggie twist that adds moisture, depth, and a little nutritional nudge—without tasting like anything but dessert.
Ingredients:
1. Prep the pan: Preheat oven to 350°F. Butter an 8-inch square baking dish and line the bottom with parchment paper, leaving some paper hanging over the sides (this makes lifting the brownies out easier). Butter the parchment too.
2. Melt and mix: In a medium saucepan over low heat, melt the butter and chocolate, stirring occasionally until smooth. Remove from heat and let cool for a minute. Whisk in the brown sugar, beet puree, vanilla, espresso powder, and salt. Then add the eggs one at a time, whisking well after each. Gently fold in the flour until just combined.
3. Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes, until a knife inserted in the center comes out clean or with a few moist crumbs.
4. Cool and enjoy: Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment overhang. Transfer to a cutting board and slice into 16 squares.
This recipe was sourced from Good Housekeeping. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Good Housekeeping
Ingredients:
- ½ cup (1 stick) unsalted butter, plus a little extra for greasing
- 6 oz. bittersweet chocolate, chopped
- ½ cup packed brown sugar
- 8 oz. cooked, peeled beets (about 4 small), pureed until smooth
- 1 tsp vanilla extract
- 1 tsp espresso powder
- ¼ tsp kosher salt
- 2 large eggs, room temp
- ½ cup white whole wheat flour
1. Prep the pan: Preheat oven to 350°F. Butter an 8-inch square baking dish and line the bottom with parchment paper, leaving some paper hanging over the sides (this makes lifting the brownies out easier). Butter the parchment too.
2. Melt and mix: In a medium saucepan over low heat, melt the butter and chocolate, stirring occasionally until smooth. Remove from heat and let cool for a minute. Whisk in the brown sugar, beet puree, vanilla, espresso powder, and salt. Then add the eggs one at a time, whisking well after each. Gently fold in the flour until just combined.
3. Bake: Pour the batter into your prepared pan. Bake for 30–35 minutes, until a knife inserted in the center comes out clean or with a few moist crumbs.
4. Cool and enjoy: Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment overhang. Transfer to a cutting board and slice into 16 squares.
This recipe was sourced from Good Housekeeping. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
