Beet Brownies


  • 2 medium beets, roasted, peeled and roughly chopped*
  • 8 ounces (2 sticks) unsalted butter
  • 8 ounces semi-sweet chocolate squares or chocolate chips (about 1 1/3 cup)
  • 2 cups granulated white sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • pinch of salt
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray.
  2. Melt the butter and 8 ounces of chocolate in a double-boiler (or a large bowl over a pan of simmering water), stirring constantly. Set aside to cool slightly.
  3. Place roasted beets and sugar in a food processor to puree. Add eggs and vanilla and blend well. Combine the chocolate and beet puree. Stir in the flour, salt and chocolate chips.
  4. Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow to cool completely before cutting. Store in an airtight container.

*Chef’s note: To roast the beets: wash and trim off tops, wrap each beet individually in aluminum foil. Bake in a 425-degree oven for 45-50 minutes until beets are tender.

Yield: 24 brownies