Beetroot Brownies Recipe


  • 8 tbsp unsalted butter
  • 1 ¼ cups granulated sugar
  • ¾ cups unsweetened cocoa powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup beet puree (you can adjust the amount based on your preference for beet flavor)
  • ¾ cups unbleached flour
  • ½ tsp baking powder
  • ½ cup dark chocolate chunks (optional)


  • Preheat the oven to 325°F (163°C). Grease or line an 8×8 inch metal baking pan with parchment paper.
  • In a medium saucepan over medium heat, melt the butter. Make sure to stir frequently to prevent burning.
  • Once melted, remove the pan from heat and whisk in the sugar, cocoa powder, and salt. Stir until fully combined and there are no lumps.
  • In a separate bowl, whisk together the eggs and vanilla extract. Until well beaten and slightly frothy.
  • Pour the wet ingredients (egg mixture) into the saucepan with the dry ingredients (cocoa mixture). Stir gently until just combined. Don’t overmix.
  • Add the beet puree and stir again until fully incorporated. The batter may appear slightly curdled, but that’s okay.
  • In a separate bowl, whisk together the flour and baking powder. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the dark chocolate chunks, if using.
  • Pour the batter into your prepared baking pan and smooth the top with a spatula.
  • Bake for 25-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs sticking to it. Do not overbake, or the brownies will become dry.
  • Remove the pan from the oven and let the brownies cool completely on a wire rack before cutting and serving.


  • For the beet puree, you can either roast or boil your beets. To roast, preheat your oven to 400°F (200°C), wrap the beets in foil, and roast for about 45 minutes to 1 hour, or until tender. To boil, place the beets in a pot of boiling water and cook for 30-45 minutes, or until tender. Once cooked, allow the beets to cool completely before pureeing them in a blender or food processor.
  • If you don’t have cocoa powder, you can substitute it with ½ cup of melted dark chocolate and reduce the amount of butter to 6 tablespoons.
  • To make these brownies vegan, you can use vegan butter and eggs. There are many vegan egg substitutes available at most grocery stores.
  • These brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up toa week.

Enjoy your delicious and decadent beetroot brownies!


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