Beet Brownies Recipes

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BEET BROWNIES



Beet Brownies image

These Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!

Provided by Amelia Basista

Categories     Dessert

Yield 12 servings

Number Of Ingredients 11

2 medium beets (or 3 small beets)
1 1/8 cup all purpose flour (or whole-grain flour (1 cup + 2 tbsp))
1/2 cup cocoa powder
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup maple syrup (can substitute agave may increase to 1 cup if desired)
1/2 cup unsweetened almond milk (or 1/2 cup reserved beet water)
1 tbsp pure vanilla extract
chocolate chips (1/2 cup, optional)

Steps:

  • Boil beets until fork tender, about 45 minutes.
  • Let beets cool for 15 minutes.
  • Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
  • Preheat oven to 350 degrees.
  • Assemble your ingredients.
  • Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
  • Stir to combine and mix well.
  • Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
  • Add beet puree to the mixing bowl.
  • Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
  • Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter. We use a 9"x13" baking dish.
  • Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
  • Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.

Nutrition Facts : ServingSize 1 serving, Calories 133 kcal, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 0.3 g, Carbohydrate 30 g, Sugar 17 g, Fiber 2 g, Protein 2 g, Sodium 163 mg

FLOURLESS BEET BROWNIES



Flourless Beet Brownies image

Despite being flourless, these beet brownies bridge the gap between fudgy and cakey, offering the best of both worlds. Raw beets make the brownies dense and moist, helping them stay luscious and soft long after they've finished baking. Though the beets bring their own natural sweetness, pulsing the chopped raw beets in a food processor with some additional granulated sugar breaks down the hard root into a vibrant red base. In fact, the food processor does most of the work in this recipe. Baked until just cooked through, the resulting brownies are rich, subtly sweet and deeply chocolatey. If you prefer your brownies a little sweeter, sub the bittersweet chocolate baking chips for semi-sweet baking chips. You can top them with a little flaky sea salt out of the oven. Serve them warm with ice cream for dessert or at room temperature with a cup of coffee in the morning.

Provided by Jerrelle Guy

Categories     snack, cookies and bars, dessert

Time 40m

Yield 9 brownies

Number Of Ingredients 9

2 tablespoons olive oil, plus more for greasing
1 cup/70 grams unsweetened regular or Dutch-process cocoa powder
1 teaspoon baking soda
1 medium red beet (about 1/4 pound), peeled and cut into 1/2-inch pieces
1/2 cup/100 grams granulated sugar
2 teaspoons vanilla extract (optional)
1 cup plus 3 tablespoons/7 ounces bittersweet or dark (60 percent cacao) baking chocolate chips
2 large eggs
Flaky sea salt, for garnish

Steps:

  • Heat the oven to 350 degrees. Lightly grease an 8-by-8-inch baking pan with olive oil and set aside.
  • In a small bowl, whisk the cocoa powder and baking soda together. Set aside.
  • Add the chopped beets, sugar and vanilla, if using, to the bowl of a food processor, and pulse until the beets are just puréed but before they begin to liquefy, scraping down the sides of the bowl as needed.
  • In a small microwave-safe bowl, add 1 cup/6 ounces chocolate chips and the remaining 2 tablespoons olive oil. Heat in the microwave in 15-second intervals, stirring between each round, until the chocolate is almost completely melted, up to 75 seconds total. Remove the chocolate from the microwave, stir until completely smooth, then immediately add it to the food processor. Blend it with the beets on high until smooth. Add the eggs, blend to incorporate, then add the dry ingredients and blend until just combined, stopping to scrape down the sides of the bowl as needed.
  • Remove the blade, and using a rubber spatula, scrape the brownie batter into the prepared pan, then smooth it into an even layer. Sprinkle the remaining 3 tablespoons/1 ounce chocolate chips on top and bake until the brownies have puffed and set on top but are still a little fudgy when a toothpick is inserted inside, about 25 to 30 minutes.
  • Remove the brownies from the oven and allow to cool for at least 30 minutes before cutting into squares and topping with flaky sea salt.

BEET BROWNIES



Beet Brownies image

I got this recipe from my mom. These are rich, chocolaty, incredibly moist absolutely some of the best tasting brownies I have ever tried. This is the only brownie recipe I use anymore. They are known around my house as "Mom's Brownies" to not give away the secret ingredient. They always disappear fast and no one ever knows they have beets in them!

Provided by smiles4u

Categories     Bar Cookie

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 (15 ounce) can beets, pureed (juice and all)
2 ounces cocoa
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Beat together eggs and sugar.
  • Add oil, beets, cocoa and pudding, mix well.
  • Blend in vanilla, flour, soda and salt.
  • Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375.
  • Top with chocolate icing or glaze such as Nana Lee's #155392.

Nutrition Facts : Calories 315.9, Fat 16.2, SaturatedFat 2.3, Cholesterol 42.3, Sodium 281.8, Carbohydrate 39.7, Fiber 1.9, Sugar 25.3, Protein 3.9

HIDDEN SECRET BROWNIES



Hidden Secret Brownies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 9 big brownies

Number Of Ingredients 11

Nonstick baking spray
4 ounces unsweetened chocolate, broken into pieces
2 sticks (16 tablespoons) salted butter, softened
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 cup finely chopped beets, from 8 ounces of cooked beets (see Cook's Note)
1/2 cup toasted walnuts, chopped
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Confectioners' sugar, to serve

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. Line it with a piece of parchment overhanging the edges (this will help in removing the brownies from the pan) and spray again.
  • Melt the chocolate in a bowl in the microwave or over a double boiler. Set aside to cool slightly.
  • In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract, beets and walnuts and mix. Whisk together the flour and cocoa powder in a small bowl. Add half of the flour to the batter and mix just until combined. Mix in the remaining flour; do not over mix.
  • Pour the batter into the prepared baking pan. Spread it to even out the surface. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the brownies cool completely.
  • Using the paper, lift the brownies from the pan. Remove the paper, and then cut the brownies into 9 squares. Dust with confectioners' sugar before serving.

BEST BROWNIES



Best Brownies image

These brownies always turn out!

Provided by Angie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 16

Number Of Ingredients 13

½ cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
  • In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  • Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  • To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutrition Facts : Calories 182.7 calories, Carbohydrate 25.7 g, Cholesterol 44.2 mg, Fat 9 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.4 g, Sodium 109.7 mg, Sugar 21.1 g

BEETROOT BROWNIES



Beetroot brownies image

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 55m

Yield Makes 15-20

Number Of Ingredients 8

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

Steps:

  • Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot - you'll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
  • Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
  • Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won't look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
  • Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

Nutrition Facts : Calories 255 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.11 milligram of sodium

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