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Beetroot Brownies

Deliciously fudgy brownies made with pureed beets, offering a unique twist on a classic dessert that is both indulgent and healthy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cooked beetroot, pureed Use fresh or store-bought puree
  • 1 cup granulated sugar Adjust sweetness to taste
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with flaxseed meal or applesauce for a vegan version
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Optional Add-Ins
  • 1/2 cup chocolate chips or chopped nuts For added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish (preferably 8×8 inches).
  2. In a large mixing bowl, combine the pureed beetroot, sugar, and vegetable oil. Whisk together until silky smooth.
  3. Crack in the eggs and add the vanilla extract. Whisk again until everything is well combined.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  6. Fold in chocolate chips or nuts if desired.
  7. Transfer the brownie batter into the greased baking dish, spreading it evenly.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  2. Allow the brownies to cool in the baking dish for at least 15 minutes before slicing them into squares.

Notes

Serve with vanilla ice cream or whipped cream for a delicious dessert experience. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 2 months.