Roasted Beet Brownies
Fudgy dark chocolate brownies are made extra moist with the addition of roasted beets. These Beet Brownies are also flavored with a hint of orange and spice.
Well, the beets are piling up in my refrigerator again. We always get so many beets in our farm share that the two of us can’t eat them fast enough in salads, etc.
Luckily, beets do keep very well in the crisper drawer of our “extra” refrigerator in the basement. Once they start to spill out of the crisper drawers I know it’s time to start baking with them.
The great thing about baking with beets is that they add lots of moisture and a special, earthy/sweet flavor to a recipe.
Red beets pair really well with dark chocolate, orange and spice. I used that flavor profile in my Chocolate Beet Cake recipe.
Chocolate Brownies are a natural way to use up beets. Again, because the flavors go so well together, plus a brownie really can’t be too moist.
As I did with my Chocolate Beet Cake recipe and my Golden Beet Orange Cake, I roasted the beets to get concentrated beet flavor.
Roasting is the only way I prepare beets. It’s hands off and it’s much less messy than boiling beets.
Other than roasting the beets, this is a pretty straight forward brownie recipe.
Enjoy!
Watch the recipe video to see how easy it is to make Beet Brownies.
You might like these other fabulous brownie recipes: Classic Fudgy Brownies, Sourdough Brownies, Habanero Brownies, Chocolate Cherry Brownies, Malted Milk Brownies and White Chocolate Raspberry Brownies.
You might also like these recipes for the brownies’ cousin, Butterscotch Ripple Blondies and Malted Milk Blondies
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Beet Brownies
Ingredients
- 8 oz beets (roasted and peeled (see note))
- 1 orange (finely grated zest)
- 5 oz all purpose flour (1 cup, see note)
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 10 ounces semi-sweet chocolate (chopped)
- 10 ounces unsalted butter (cut into 1″ chunks)
- 12 oz brown sugar (1 ½ cups, packed)
- 4 large eggs (whisked together)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350. Butter a 13×9 inch baking pan. Line the pan, lengthwise, with parchment paper (optional).
- Puree 8 oz beets (roasted) with zest from 1 orange until smooth, set aside. Sift together 5 oz all purpose flour, 1 ½ teaspoons cinnamon, 1 ½ teaspoons ginger, ½ teaspoon nutmeg, ¼ teaspoon ground cloves and ½ teaspoon salt, set aside.
- Combine 10 ounces semi-sweet chocolate and 10 ounces unsalted butter in a microwave safe bowl. Microwave in 30 second increments (stirring between) until all the chocolate is melted. Whisk in 12 oz brown sugar, 4 large eggs, the beet puree and 1 tablespoon vanilla extract. Add the flour mixture and stir until combined.
- Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the center comes out with a few fudgy crumbs (about 25-30 minutes).
- Cool in the pan to room temperature or refrigerate for several hours to firm up. Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut into 24 squares (for clean edges wipe the knife with a damp cloth between cuts).
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These are amazing! I used one shrink pack of already cooked beets from the produce section and a 4 cup food processor to puree them. I was a bit short on butter (2 sticks on hand: 8 oz) and chocolate (the 2 bars in the pantry were 4 oz each) so even though I prefer to follow recipes as written the first time through, I made these adjustments because the recipe sounded so good we couldn’t wait to try it. The blend of spices with the orange and chocolate is superb: nothing overpowers anything and the result is a lovely balance.
I can hardly wait to try the roasted beet brownies! Just wondering if you have every made cranberry jelly brownies — they’re wonderful, moist and rich (if you use the Hershey’s special dark cocoa). Thanks for sharing your wonderful recipes!