Beet Brownies

Beet Brownies are a decadent brown butter brownie recipe with a smooth buttermilk roasted beet puree mixed into the batter.

The result is a lusciously soft brownie with an intense dark chocolate flavor. You’ll enjoy the added health benefits of cooking with beets and will be pleasantly surprised with the flavor! Be sure to scroll down to watch my recipe video!

BEET BROWNIES

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Beet Brownies are so much better than regular brownies.

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.

How to cook beets in the oven:

All you do is wrap the whole trimmed beet, or a bunch of trimmed 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 and chop.

How to cook beets in the Instant Pot or electric pressure cooker:

Set the trimmed beets on the steamer basket. Add about a cup of water to the cooking pot.

Set the timer to 15 minutes and cook on high pressure. Quick release the pressure when they’re done. Again, once they’re cool enough to handle, you can peel and chop them.

Making the puree couldn’t be easier. To make the beet puree, blend them up with some buttermilk until they are velvety smooth. That’s all, folks!

Why are beet brownies so good?

You can see by that gorgeous color that roasted beets have been added to my recipe. The first time I photographed these beet brownies, I actually put 50% more beet puree in. My family loved the way it tasted, but they really didn’t look like a brownie. I ended up photographing them again when I made the recipe video.

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!

Bears beets Battlestar Galactica.

Yes. I said it.

If you don’t understand my joke, just leave me a comment and I’ll explain. If you do get it, you’re my kind of person.

I couldn’t make beet brownies without saying that bears beets Battlestar Galactica.

Watch the recipe video of me making my beet brownies below!

4.5 from 4 votes

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Beet Brownies

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.

Course Dessert

Servings 16 servings

Calories 184 kcal

Author Krissy Allori

Ingredients

• 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 cup beet puree see note
• 3/4 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chunks

Instructions

1. Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
2. 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.
3. Add sugar, cocoa powder and salt to combine.
4. In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.
5. Add vanilla and beet puree, stir to combine.
6. Add flour and baking powder, stir to combine.
7. Add chocolate chunks, stir to combine.
8. Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!

Recipe Notes

* To make beet puree, wrap whole beets (stems removed) in aluminum foil and roast in 400 degree F oven for at least an hour until soft to the touch. Alternatively, cook in pressure cooker on high pressure for 15 minutes.

Allow beets to cool enough to handle and peel away skin. Puree beets in blender or food processor with just enough buttermilk to allow puree to achieve a very smooth consistency. 1 small beet yields about 1/2 cup beet puree. You can use extra puree in pancake batter, soups, etc.

Nutrition Facts

Beet Brownies

Amount Per Serving

Calories 184 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 5g 25%

Cholesterol 35mg 12%

Sodium 144mg 6%

Potassium 150mg 4%

Total Carbohydrates 26g 9%

Dietary Fiber 1g 4%

Sugars 18g

Protein 2g 4%

Vitamin A 4.1%

Vitamin C 0.5%

Calcium 3.5%

Iron 4.7%

* Percent Daily Values are based on a 2000 calorie diet.