Chocolate Beet Brownies

I would like to tribute this recipe to a good girlfriend of mine Niki Kingsmill. Quite a few months ago now we went to Fresh restaurant and had a lovely dinner that had been long overdue. By the end of the meal we were craving something sweet and that’s when the chocolate-beet combo was discovered. It’s been on my mind to find a recipe that would do justice and after searching I finally found one in Sacramento Magazine by Adrienne Capps. I adapted the recipe to my liking, but trust me if you have a chocolate craving get ready to be fully satisfied. I can honestly say that no icing is required!



Chocolate Beet Brownies
Serves: Makes 16 brownies
  • 2 large beets, peeled
  • 3 large eggs
  • ⅔ cup brown sugar
  • ⅔ cup sugar
  • ½ cup oil
  • 2 tsp vanilla extract
  • 1¼ cup cocoa powder
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher or sea salt
  • 1 cup chocolate chips, at least 60% cocao
  1. In a medium saucepan, cover the beets with water by an inch. Place the pot over medium high heat and bring the water to a boil. Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes. Drain the beets and puree them in food processor. Set the beet puree aside to cool.
  2. Preheat your oven to 350 degrees.
  3. In a large bowl whisk together the eggs, oil, and sugars. Add the vanilla extract and beet puree and whisk to fully combine. Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips.
  4. Pour the batter into a 9x13 inch baking pan.
  5. Bake for about 35 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.
  6. Cool the brownies completely before cutting.
  7. Store in an airtight container for 3 days.


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