Beetroot brownies are a perfect blend of indulgence and nutrition. These moist, fudgy brownies are made with the natural sweetness and earthy flavor of beetroot, adding a healthy twist to a classic dessert. Ideal for kids and adults alike, they’re a guilt-free way to satisfy your sweet tooth. Here’s how you can make these irresistible beetroot brownies at home.
Ingredients for Beetroot BrowniesFor 12 servings: Beetroot (boiled and pureed): 1 cup
Dark chocolate: 150g, chopped
Butter: 100g, unsalted
Sugar: ¾ cup (adjust to taste)
Eggs: 2 large (or flaxseed eggs for a vegan version)
Vanilla extract: 1 tsp
All-purpose flour: ¾ cup
Cocoa powder: ¼ cup
Baking powder: 1 tsp
Salt: ¼ tsp
How to Make Beetroot BrowniesTo prepare beetroot brownies, start by preheating your oven to 180°C (350°F) and lining a square baking dish with parchment paper. Melt 150g of chopped dark chocolate and 100g of unsalted butter in a heatproof bowl over simmering water, stirring until smooth, then let it cool slightly. In a large mixing bowl, beat 2 eggs and ¾ cup sugar until fluffy. For a vegan option, replace eggs with flaxseed eggs (2 tablespoons flaxseed powder mixed with 6 tablespoons water). Add 1 teaspoon of vanilla extract and 1 cup of beetroot puree to the egg mixture, blending well.
In a separate bowl, sift together ¾ cup all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Gradually fold the dry ingredients into the wet mixture, stirring gently to combine.
Finally, pour in the melted chocolate mixture and mix until smooth. Transfer the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before slicing them into squares. For an extra touch, dust them with powdered sugar or drizzle melted chocolate on top.