Roasted Beet Chocolate Brownies

A playful American bakery twist folds roasted red beets into classic chocolate brownies, pureeing the roots until silky so they vanish into the batter. Cocoa and semisweet chips keep the fudge front and center, finished with a pinch of flaky sea salt.

Serves 9 · 20 min prep · 75 min cook

Estimate for one serving

• 268 cal
• 4g protein
• 34g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 (about 12 oz) medium red beets
• 1/2 cup unsalted butter
• 1 cup semisweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp fine salt
• 1/2 tsp flaky sea salt for finishing

Instructions

1. 1Preheat the oven to 400°F. Scrub the beets, wrap each loosely in foil, and roast on a sheet pan 45 to 55 minutes until a knife slides in easily.
2. 2Cool the beets until handleable, then peel and puree until completely smooth; measure puree and set aside. Reduce oven temperature to 350°F.
3. 3Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting.
4. 4Melt the butter and chocolate chips together in a heatproof bowl set over barely simmering water, stirring until glossy and smooth; remove from heat.
5. 5Whisk the sugar into the melted chocolate mixture until combined, then whisk in the eggs one at a time followed by the vanilla.
6. 6Stir in the beet puree until the batter turns a deep, even mahogany color.
7. 7Sift the flour, cocoa powder, and fine salt over the bowl and fold gently just until no dry streaks remain; do not overmix.
8. 8Scrape the batter into the prepared pan, smooth the top, and bake 22 to 26 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
9. 9Cool completely in the pan on a rack, at least 1 hour, so the brownies firm up for clean cuts.
10. 10Lift out using the parchment, sprinkle lightly with flaky sea salt, and cut into 9 squares.
11. 11Serve at room temperature; the roasted beet keeps the crumb fudgy without tasting earthy when paired with chocolate.
12. 12Store airtight up to three days or freeze individually wrapped pieces.