Healthy Beet Brownies

Getting kids (or grown-ups!) to eat their vegetables can feel like an uphill battle sometimes. Between picky eaters and busy schedules, sneaking nutritious ingredients into familiar favorites has become a necessity in many households.

That’s where these beet brownies come in: they’re rich and chocolatey like traditional brownies, easy to whip up on a weekend afternoon, and packed with good-for-you beets that no one will even notice. Plus, they’re perfect for lunch boxes, after-school snacks, or anytime you’re craving something sweet but want to add some extra nutrition to your day.

What Kind of Beets Should I Use?

For these brownies, you’ll want to look for fresh red beets with smooth, firm skin and deep maroon coloring. While you can use either regular red beets or baby beets (which are sweeter and more tender), regular-sized red beets are usually more economical and work perfectly fine in this recipe. If you’re in a pinch, pre-cooked vacuum-packed beets will work too, though they might contain a bit more moisture than fresh ones. Just make sure to avoid canned beets, as their texture and flavor have been altered too much during processing, and they could make your brownies too wet. When selecting fresh beets, pick ones that feel heavy for their size and have their greens still attached – this is usually a sign of freshness.

Options for Substitutions

Don’t worry if you need to make some swaps in this recipe – here are some helpful substitutions:

• Buttermilk: No buttermilk? Mix regular milk with 1 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Beets: Fresh beets are best, but in a pinch, you can use canned beets (drained well). You’ll need about 1 cup pureed. Just make sure they’re plain beets, not pickled!
• Unsalted butter: You can use salted butter – just reduce the added salt to ¼ teaspoon. Plant-based butter also works, though the texture might be slightly different.
• All-purpose flour: For a gluten-free version, use a 1:1 gluten-free flour blend. Regular cake flour works too, but the brownies might be a bit more cake-like.
• Dark chocolate pieces: Feel free to use semi-sweet chocolate chips, chopped milk chocolate, or even white chocolate chunks. You can also mix in nuts instead of chocolate if you prefer.
• Natural cocoa: Dutch-process cocoa can be used, but your brownies might be a bit darker. Just skip the baking powder if using Dutch-process cocoa, as it’s already alkalized.

Watch Out for These Mistakes While Baking

The biggest challenge when making beet brownies is getting the right moisture balance – using too much beet puree can make your brownies overly wet and gummy, so start with ¾ cup and adjust based on your batter consistency. Another common mistake is not cooking the beets properly before pureeing – they should be tender enough to easily pierce with a fork, then cooled and pureed until completely smooth to avoid any chunky bits in your brownies. To prevent your brownies from becoming too dense, avoid overmixing the batter once you’ve added the flour – mix just until the dry ingredients are incorporated, as overmixing develops gluten and leads to tough brownies. For the best chocolate flavor, try using high-quality cocoa powder and don’t skip the dark chocolate pieces, which create pockets of melty goodness throughout your brownies.

What to Serve With Beet Brownies?

These rich chocolate brownies are perfect with a cold glass of milk or a hot cup of coffee – the dairy really helps balance out the deep chocolate flavor and subtle earthiness from the beets. If you’re serving these for dessert, try adding a scoop of vanilla ice cream on top while the brownie is still a little warm – the ice cream will start to melt and create an amazing sauce. For a fun twist, you could also serve these with a dollop of whipped cream and a sprinkle of cocoa powder, or add some fresh raspberries on the side to bring out the natural sweetness of the beets.

Storage Instructions

Keep Fresh: These beet brownies stay moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live somewhere warm, pop them in the fridge where they’ll keep well for up to a week. Just place a piece of parchment paper between layers to prevent them from sticking together.

Freeze: Good news – these brownies freeze really well! Cut them into squares, wrap them individually in plastic wrap, and place them in a freezer bag. They’ll stay good for up to 3 months. It’s super handy to grab one whenever you’re craving something sweet!

Thaw: When you’re ready for a brownie, just take it out of the freezer and let it thaw at room temperature for about 30-60 minutes. If you like them slightly warm, pop them in the microwave for 10-15 seconds – they’ll taste almost like they’re fresh from the oven!

Preparation Time	15-30 minutes
Cooking Time	25-35 minutes
Total Time	40-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 250-260 g

Ingredients

• 1 big red beet (or a couple of small ones)
• About ¼ cup buttermilk (quantity might differ)
• 8 tablespoons butter, unsalted
• 1¼ cups white sugar
• ¾ cup unsweetened natural cocoa
• ½ teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla essence
• 1 cup beetroot puree (you can use less if concerned about beet flavor)
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ cup dark chocolate pieces

Step 1: Prepare and Cook the Beets

If using an oven, wrap 1 large red beet (with stems removed) in aluminum foil and roast in a 400°F oven for at least an hour until it’s soft to the touch.

Alternatively, using an Instant Pot, place the beets on a rack with 1 cup of water and cook on high pressure for 15 minutes.

Quickly release the pressure when done.

Allow the beets to cool enough to handle and peel away the skin.

Step 2: Make Beet Puree

Once peeled, puree the roasted or pressure-cooked beets in a blender or food processor with just enough buttermilk (about 1/4 cup) to achieve a very smooth consistency.

Note that only 1 cup of beet puree will be needed for this recipe.

Extra puree can be reserved for other uses like adding to pancake batter or soups.

Step 3: Preheat Oven and Prepare Baking Pan

Preheat your oven to 325°F.

Prepare an 8x8x2-inch metal baking pan by greasing it or lining it with parchment or foil paper, ensuring easy removal of the baked brownies later on.

Step 4: Brown the Butter

In a medium to large saucepan over medium heat, melt 8 tablespoons of unsalted butter.

Stir frequently as the butter bubbles, and continue until small brown specks appear, giving a nutty caramel aroma.

Remove the pan from heat when ready.

Step 5: Combine Ingredients

Add 1¼ cups granulated sugar, ¾ cup natural unsweetened cocoa powder, and ½ teaspoon kosher salt to the melted butter, stirring to combine.

In a separate bowl, beat 2 large eggs.

Once the butter mixture has cooled for 4-5 minutes, slowly incorporate the eggs while stirring constantly until well combined.

Stir in 2 teaspoons of vanilla extract and 1 cup of prepared beet puree until mixed.

Finally, add ¾ cup unbleached flour and ½ teaspoon baking powder, stirring until combined, then fold in ½ cup dark chocolate chunks.

Step 6: Bake the Brownies

Pour the batter into the prepared baking pan and smooth the top.

Bake in the preheated oven for 25-35 minutes until the top no longer looks wet and a toothpick inserted into the center comes out mostly clean.

Allow the brownies to cool before cutting into squares.

Enjoy your deliciously moist beet brownies!