Fudgy Dark Chocolate Beetroot Brownies

This recipe comes from https://pinchandswirl.com/. Click on the title to view the original recipe with full instructions.


  • 225 grams boiled and peeled beets (about 2 medium beets)
  • 225 grams unsalted butter
  • 225 grams dark chocolate chopped or chips
  •  cups white whole wheat flour (150 grams)
  •  teaspoons baking powder
  • ¼ teaspoons salt
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar packed


  1. Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. (You should end up with a scant one cup of beet puree.)
  2. Preheat oven to 175°C.
  3. Generously grease a 20cm by 20cm brownie pan.
  4. Cut the butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.
  5. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add beet puree and then slowly add chocolate mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.
  7. Bake 25 to 30 minutes, until a knife inserted into the center comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.
  8. Cut and serve warm, at room temperature, or straight from the refrigerator.