Beet Brownies are made with my decadent brown butter brownie recipe and have a buttermilk beet puree mixed in to yield a lusciously soft red velvet brownie.
Hate beets? These might not be for you. Love beets? Or even like beets? These will blow your mind.
I’ve been using this beet puree in all sorts of things like pancakes and cookies and now brownies. I’ll never forget the first time I ate beets (I was a very late-in-life beet person) and asked a friend what the heck I do with a beet and he said “throw it in the garbage – they taste like dirt”. He’s a smart guy, but I’m so happy I didn’t listen to him. My entire family loves beets. From fresh citrus beet salad to beet soup, we can’t get enough of this dark red super food. Making the puree couldn’t be easier. All you do is wrap the whole trimmed beet (in my case I roast a lot of beets) in aluminum foil and cook them in a 400 degree F oven for at least an hour until they’re soft. Let them cool enough to handle so you can remove the peel and then blend them up with some buttermilk until they are velvety smooth. That’s all, folks!
You can see by that gorgeous color how much beet I added to my recipe. You don’t have to go all beet-crazy like I did. You can scale back on the puree if you choose, but I have to tell you that I did bring these brownies into work and people loved them, as did my entire family (kids included).
One of the magical things about adding beet puree is how velvety smooth the final brownie ends up being. Its so freaking good.
I love adding chocolate chunks to this recipe. Yes, you can add chocolate chips, but there’s just something different about a chocolate chunk that I love. Perhaps its the random sizes of the chunks that keeps me guessing. Who knows – I’m weird like that. As for the beets though, don’t just take my word for it – you must try it yourself. You will love it!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
- 8 tablespoons (1 cube) unsalted butter
- 1¼ cups pure cane sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups beet puree (less if preferred)*
- 3/4 cup unbleached flour
- 1/2 teaspoon baking powder
- 1/2 cup dark chocolate chunks
- Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
- Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.
- Add sugar, cocoa powder and salt to combine.
- In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.
- Add vanilla and beet puree, stir to combine.
- Add flour and baking powder, stir to combine.
- Add chocolate chunks, stir to combine.
- Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!