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.
Servings: 16 servings
Ingredients
Beet puree:
- 1 large red beet or two small beets
- ¼ cup buttermilk amount may vary
Beet Brownies:
- 8 tablespoons unsalted butter
- 1¼ cups granulated sugar
- ¾ cup natural unsweetened cocoa powder
- ½ teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup beet puree You can reduce this amount if you're worried about putting that much beet into your brownies
- ¾ cup unbleached flour
- ½ teaspoon baking powder
- ½ cup dark chocolate chunks
Instructions
To make beet puree:
- In oven: wrap 1 large red beet (stems removed) in aluminum foil and roast in 400°F oven for at least an hour until soft to the touch. Alternatively, In Instant Pot: set beets on rack and add 1 cup water. Cook on high pressure for 15 minutes. Instant release pressure.Allow beets to cool enough to handle and peel away skin.
- Puree beets in blender or food processor with just enough buttermilk (usually around ¼ cup buttermilk) to allow puree to achieve a very smooth consistency. Note: only 1 cup of beet puree will be used for this recipe. If you end up with extra puree, you can use extra puree in pancake batter, soups, etc.
To make beet brownies:
- Preheat oven to 325°F. Grease or line a 8x8x2 metal pan with parchment foil paper.
- Using a medium to large saucepan over medium heat, 8 tablespoons unsalted 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 1¼ cups granulated sugar, ¾ cup natural unsweetened cocoa powder, and ½ teaspoon kosher salt to combine.
- In separate bowl, beat 2 large eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour eggs into pot with sugar/butter/cocoa powder, stirring constantly until well combined.
- Add 2 teaspoons vanilla extract and 1 cup beet puree, stir to combine.
- Add ¾ cup unbleached flour and ½ teaspoon baking powder, stir to combine.
- Add ½ cup dark chocolate chunks stir to combine.
- Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!
Video
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 215IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.9mg