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homemade brownie recipe with beets

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
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
time to roast beets 1 hour
Servings 16 servings
Calories 190kcal


Beet puree:

  • 1 large red beet or two small beets
  • 1/4 cup buttermilk amount may vary

Beet Brownies:

  • 8 tablespoons unsalted butter
  • 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
  • 3/4 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chunks


To make beet puree:

  • In oven: 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. 
    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 to allow puree to achieve a very smooth consistency.  If you end up with extra puree, you can use extra puree in pancake batter, soups, etc.

To make beet brownies:

  • Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
  • Using a medium to large 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 eggs into pot with sugar/butter/cocoa powder, 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!



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