Beet Brownies

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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.

Beet brownies are the BEST way to use up winter beets! These family-friendly treats will disappear quickly!

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?)

I’ve used beets in my chocolate beet cake with blackberry buttercream, but cakes require a lot more work, and brownies are basically an everyday snack. (Right?)

Beet brownies are a sneaky treat everyone will love!

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.

Beet brownies are a great way to try out beets. You won't even notice them!

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!

If you do like beets in their normal vegetable use, try this roasted beet salad or on this kale,beet, and goat cheese pizza.

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Beet brownies are a sneaky treat everyone will love!

Beet Brownies

Beet brownies are the BEST way to use up winter beets! These family-friendly treats will disappear quickly!
Author : Megan Myers
5 from 2 votes
Print Pin Recipe Save Review
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings 15
Calories 196 kcal

Ingredients
  

  • 9 ounces beets, about 3 beets
  • 4 ounces 60% chocolate
  • 8 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour, or garbanzo bean flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Instructions

  • 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°F and grease a 9×13 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.

Nutrition

Calories: 196 kcalCarbohydrates: 23 gProtein: 4 gFat: 10 gSaturated Fat: 5 gCholesterol: 43 mgSodium: 142 mgFiber: 2 gSugar: 13 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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21 Comments

  1. What kind of kitchen scale do you use, Megan? I have a digital cheapie I got a few years ago. Just does ounces and tenths of an ounce. Any hot tip on a good brand or model?

    1. @Tim, mine is a Salter. It was $20 (or less, maybe) from Sur la Table. Digital, and you can switch back and forth between ounces and grams.

  2. Red royal cake was originally made with beets, and many are returning to that instead of dyes. I made Red Royal ice cream this summer that was wonderful. This sounds wonderful and I will try to find the flour etc. this is the type of recipe I take to pot lucks.

    If you make a lot of bread or your own flour, you really need a kitchen scale that can work in grams and ounces.

  3. Hi, I was wondering if you could use whole wheat flour instead of the garbanzo bean flour?? I am having trouble finding the bean four….thank you! 🙂

    1. @Lisa Yes, the cocoa powder is unsweetened. If you doubled the beets, you could possibly take out the eggs, but I honestly don’t know how it would turn out. The beet flavor would definitely be more pronounced, but it might not “set” properly during baking. If you try it, let me know how it turns out!

  4. I’ve seen recipes that use basically the same recipe, but with like 3/4 cups oat flour instead of the garbanzo bean flour, and brown sugar in place of the white sugar, and double the beets, so that’s why I wanted to try doubling the beets. I’m hoping the chocolate will take over. I’m also planning on use 1/4 cup + 2 tbsp of olive oil, because I never use butter, but use olive oil (with proper conversions) instead.

    In fact, this is the recipe I’m talking about:

    http://mumstech.wordpress.com/2013/03/13/beet-brownies-naughty-but-nice/comment-page-1/#comment-69

    Also, would you mind adding the nutrition facts for this recipe, like carbs and fat and such?

    1. @Lisa I don’t do nutritional data on my recipes, but thanks for the suggestion! I might add it in the future.

  5. 5 stars
    Coconut flour also works really well as a substitute, as does coconut sugar. Even better, use dates to replace all the sugar. Then you’ve really got something healthy AND delicious which will give you a much bigger, more sustainable boost than coffee or crappy energy drinks. Add some raw nuts & you’ve just made a complete meal in a brownie that tastes amazing & is good for your whole body.

  6. 5 stars
    Coconut flour also works really well as a substitute, as does coconut sugar. Even better, use dates to replace all the sugar. Then you’ve really got something healthy AND delicious which will give you a much bigger, more sustainable boost than coffee or crappy energy drinks. Add some raw nuts & you’ve just made a complete meal in a brownie that tastes amazing & is good for your whole body.