Beet brownies are the BEST way to use up winter beets! These family-friendly treats will disappear quickly!
Beets have a lot of strikes against them. Well-intentioned relatives are always serving them, slippery out of the can. Their name is “beet”, which is decidedly one of the most unpoetic vegetable names. (At least the other until-recently maligned vegetable, Brussels sprouts, has that Continental air to it.) And of course, there is the whole Lady Macbeth thing. The primary concern about cooking shouldn’t be the bloody aftermath.
Which is all to say that I’ve never been to psyched to see these tubers lurking in my veggie delivery box. I’ve eaten them, trying not to make a bad face at the dinner table in order to influence my son or keep up the illusion that I am indeed a hotshot foodie.
Now that it is beet season again, I’m more determined to if not like the darn things by themselves, to at least find ways of incorporating them into foods I do enjoy. And, of course, I enjoy chocolate. What food blogger doesn’t like chocolate, right? (Don’t answer that. I know there are plenty who at least make the claim, but honestly, can we really trust them?)
Beet brownies aren’t a new thing, but that doesn’t mean I can’t be proud of them. Plus, I know these can easily be made gluten-free, so I know I can feed them to my friends without having to worry about dietary issues.
I’ve found that garbanzo bean flour to be really reliable for me in the gluten-free department – it has worked well for cornbread, cookies, and now brownies. All you have to do is swap in garbanzo bean flour 1-for-1 in this recipe.
I’ve updated this recipe from 2012 to incorporate how I normally make brownies, which also reduces the number of pans needed. If you want some extra chocolate flavor, throw in some chocolate chips to the batter at the end — you won’t regret it!
- 9 ounces beets (about 3 beets)
- 4 ounces 60% chocolate
- 1 stick (4 ounces) unsalted butter
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/4 cup cocoa powder
- 3/4 cup all-purpose flour or garbanzo bean flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Trim long roots and greens from beets and clean off any dirt. Dice them into quarters (or smaller, depending on the size of your beets) and set in a pot of water to boil. Boil until easily pierced by a fork, approximately 30 minutes. Drain and let cool until they are comfortably handled.
- Preheat oven to 350 degrees and grease a 9x13 baking pan or line with parchment paper and spray paper
- Melt chocolate, butter, and sugar together in a saucepan set over medium-low heat. Whisk until smooth and completely melted. Remove from heat.
- Once the beets have cooled, the peels should slip off easily. Place peeled beets in blender or food processor and puree until smooth.
- Mix beets, eggs, vanilla, and cocoa powder into melted mixture until well combined.
- In a medium bowl, mix together flour, baking powder, and salt. Add the flour mixture to the large bowl and stir until all the flour is incorporated.
- Pour into prepared pan and smooth the top.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool as much as possible before cutting. Great the first day, better the second.
- For thicker brownies, use a square pan and increase baking time to 40-45 minutes.
For more sweet inspiration, check out my Chocolate Desserts board on Pinterest!
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