Fudgy Beet Brownies
- 20m Prep Time
- 35m Cook Time
- 1h 5mReady In
These fudgy brownies are lightened up with pureed beets, cutting added sugar by half without sacrificing texture or flavor. They received rave reviews.
Ingredients
- Nonstick cooking spray
- 1/2 cup unsalted butter
- 3/8 lbs bittersweet chocolate chopped
- 1/2 cup brown sugar firmly packed
- 1/2 lbs cooked, peeled whole beets pureed
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- 1/4 tsp kosher salt
- 2 large eggs at room temperature
- 1/2 cup white whole-wheat flour
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.2 mg
- Iron: 0.3 mg
- Magnesium: 7.64 mg
- Phosphorus: 27.7 mg
- Potassium: 70.2 mg
- Zinc: 0.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 1/2 cup unsalted butter
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- 1/4 tsp kosher salt
- 1/2 cup white whole-wheat flour
Prepare
- Chop 3/8 lbs bittersweet chocolate
- 1/2 cup brown sugar, firmly packed
- 1/2 lbs cooked, peeled whole beets, pureed
- 2 large eggs, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides, then spray the parchment paper with nonstick spray.
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Step 2.
In a medium saucepan, melt ½ cup unsalted butter and 6 ounces chopped bittersweet chocolate over low heat, stirring occasionally, until smooth. Remove the saucepan from the heat and let cool slightly. Whisk in ½ cup firmly packed brown sugar, the pureed beets, 1 teaspoon vanilla extract, 1 teaspoon espresso powder, and ¼ teaspoon kosher salt until combined. Whisk in 2 large eggs, one at a time, until fully incorporated. Fold in ½ cup white whole-wheat flour with a spatula until just combined; do not overmix.
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Step 3.
Pour the batter into the prepared pan and spread evenly. Bake until a knife inserted into the center comes out clean or with just a few moist crumbs attached, 30 to 35 minutes. Let the brownies cool in the pan for 10 minutes, then use the parchment overhangs to lift them onto a cutting board. Cut into 16 squares and serve.