Beetroot Brownies

Elevate your brownie game with these fudgy beetroot brownies. The natural sweetness and moisture of the beets blend seamlessly with rich cocoa to create a treat that is both indulgent and nutritious. Perfect for those looking to add a unique twist to a classic dessert.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp salt

1 cup beet puree (about 2 medium beets, cooked and pureed)

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.

2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt.

3. In another bowl, combine the beet puree, melted butter, eggs, and vanilla extract.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Fold in the dark chocolate chips.

6. Pour the batter into the prepared baking pan and spread evenly.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Allow to cool in the pan on a wire rack before cutting into squares.

Storage

Store the beetroot brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

To reheat, warm the brownies in a microwave for 10-15 seconds for a gooey texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.