Roasted Beet Chocolate Brownies

In modern American baking, roasted beets often slip into chocolate desserts for moisture and subtle earthiness. These brownies fold smooth beet puree with bittersweet chocolate and a touch of espresso for a fudgy, deeply cocoa square.

Serves 9 · 25 min prep · 90 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 (about 12 oz) medium red beets, scrubbed
• 1/2 cup unsalted butter
• 6 oz bittersweet chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 tsp espresso powder
• 1/2 cup dark chocolate chips
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 400°F. Wrap the beets loosely in foil and roast until a knife slides through the centers with no resistance, 45 to 60 minutes depending on size.
2. 2Cool the beets until handleable, then rub off the skins under cool water and puree the flesh until completely smooth; you need a thick, silky puree.
3. 3Lower the oven to 350°F and line an 8-inch square pan with parchment, leaving overhang for easy lifting.
4. 4Melt the butter and chopped bittersweet chocolate together in a heatproof bowl set over barely simmering water, stirring until glossy, then remove from heat.
5. 5Whisk both sugars into the chocolate mixture until dissolved and the bowl feels only warm.
6. 6Beat in the eggs one at a time, then the vanilla and the beet puree until the batter turns a deep mahogany red-brown.
7. 7Sift in the flour, cocoa, salt, and espresso powder; fold gently just until no dry streaks remain.
8. 8Stir in most of the chocolate chips, reserving a handful for the top.
9. 9Scrape the batter into the pan, smooth the surface, and scatter the remaining chips.
10. 10Bake 28 to 32 minutes until the edges are set, the top looks matte and crackly, and a toothpick inserted in the center comes out with moist crumbs, not wet batter.
11. 11Cool completely in the pan on a wire rack so the fudgy crumb firms up.
12. 12Lift out, sprinkle with flaky salt, cut into squares, and serve at room temperature for maximum chocolate intensity.