Chocolate Beet Brownies
Shredded raw beets make these fudgy brownies extra moist and give them a healthy nutritional boost.

- Serves:
- 16
- Prep Time:
- 15 min
- Cook Time:
- 35 min
Ingredients
Nutrition Facts
- Calories
- 270
- Fat
- 15 g
- Saturated Fat
- 9 g
- Trans Fat
- 0.3 g
- Sodium
- 115 mg
- Sugars
- 18 g
- Protein
- 4 g
- Fibre
- 3 g
- Carbohydrate
- 29 g
- 2/3 cup (170 mL) unsalted butter
- 6 oz (175 g) unsweetened chocolate, finely chopped
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) firmly packed brown sugar
- 4 eggs
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) cocoa powder
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1.25 mL) baking powder
- 2 cups (500 mL) packed shredded cooked beets
- 2 oz (60 g) white chocolate, melted (optional)
- 1/4 cup (60 mL) finely crushed peppermint candies (optional)
Instructions
-
Preheat oven to 350°F (180°C). Line 9-inch (2.5 L) square baking pan with enough parchment paper to overhang edges; set aside.
-
In heatproof bowl set over saucepan of barely simmering water, melt butter and unsweetened chocolate, stirring occasionally. Remove from heat. Stir in sugar; let cool slightly.
-
Stir eggs into chocolate mixture, one at a time, until well combined. Stir in vanilla. In separate bowl, whisk together flour, cocoa powder, salt and baking powder until combined; stir into chocolate mixture. Fold in beets.
-
Scrape into prepared pan; smooth top. Bake for 30 to 33 minutes or until only a few moist crumbs stick to a toothpick when inserted into centre.
-
Let cool completely in pan on rack. Using parchment paper overhang, transfer to cutting board. Drizzle with white chocolate. Sprinkle with crushed candies (if using). Cut into 16 squares. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Notes
· Dust brownies with cocoa powder for simple finish.
· For sweeter brownies, substitute semisweet chocolate for unsweetened chocolate.