Beet Brownies

Author: Megan | Stetted
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 15
Beet Brownies
5 from 1 vote


  • 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 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 salt


  1. 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.
  2. Preheat oven to 350 degrees and grease a 9x13 baking pan or line with parchment paper and spray paper
  3. Melt chocolate, butter, and sugar together in a saucepan set over medium-low heat. Whisk until smooth and completely melted. Remove from heat.
  4. Once the beets have cooled, the peels should slip off easily. Place peeled beets in blender or food processor and puree until smooth.
  5. Mix beets, eggs, vanilla, and cocoa powder into melted mixture until well combined.
  6. 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.
  7. Pour into prepared pan and smooth the top.
  8. 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.
  9. For thicker brownies, use a square pan and increase baking time to 40-45 minutes.

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