Beet Brownies inspired by my Mirenna who never liked chocolate until now!

in Holidays,Sweet Treats

These brownies are chocolatey, moist and satisfying. They are a great source of fiber and protein as well. Warning: I had a difficult time controlling myself…


  • 1 cup cooked beets (approximately 2 medium beets)
  • 2 sticks unsalted butter
  • 8 ounces dark chocolate
  • cups gluten free flour
  • teaspoon baking powder
  • ¼ teaspoon salt
  • 4 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cups brown sugar packed or 10 drops stevia and 1/2 cup brown sugar

Here’s How:

  1. Preheat oven to 350.
  2. Line an 8/8 pyrex dish with parchment paper and grease.
  3. Cook beets either by wrapping them individually without even washing, in tinfoil and place on a cookie sheet in a 350-400 degree oven for about an hour or until done. Or clean, cut and steam until done.
  4. Puree either in food processor, blender or with an immersion blender.
  5. Melt butter and chocolate in a double boiler.
  6. Mix 3 dry ingredients and set aside.
  7. Use an electric beater and mix the eggs briefly.
  8.  Add vanilla and brown sugar and mix on medium-high until light and airy, about 2 minutes.
  9. Add beet puree and then slowly add chocolate mixture; mix just until combined.
  10. Add flour mixture and again, mix just until combined.
  11. Pour batter into prepared pan and smooth top with a rubber spatula.
  12. Place in oven and bake for 30 minutes or until done.
  13. Cool in pan for 5 minutes and then transfer with parchment to a cooling rack.
  14. Cut into portions and enjoy!