We don’t have to worry about a “beety taste” with this recipe. Homegrown and organic beets tend to be sweeter and tastier than the average store bought ones. The pureed beets give the brownies a moist, mochi-like texture and a beautiful sangria tint. The subtle coffee flavor really adds to the richness of the cocoa powder and milk chocolate. This unique recipe combined with the curiosity of trying a beet dessert makes these brownies a hit!
- 1 cup pureed beets (about 3 medium sized cooked beets)
- ½ cup melted butter
- 1 cup sugar
- 1 tsp. rum or vanilla extract
- 2 large eggs
- ½ cup flour
- 1/3 cup unsweetened cocoa powder
- 2 Tbsps dark roast coffee (like French roast)
- ½ cup milk chocolate chips or chunks
- Powdered sugar for sprinkling on top
Preheat oven to 350°F and grease an 8×8” baking dish.
Pureed beets: Peel, quarter, and boil beets half covered in water in a pot with a lid for about 15-20 minutes.
Drain and puree beets in a blender until smooth.
In a mixer, or by hand, beat butter and sugar. Beat in eggs, vanilla, coffee, and beets.
In a separate bowl, whish together flour and cocoa powder.
Stir the dry ingredients into the wet ingredients until well incorporated.
Fold in the chocolate chunks.
Pour the mixture into the prepared pan and bake for about 25-30 minutes, or until an inserted toothpick comes out clean.
Let it cool for about 20 minutes before removing from the pan.
Sprinkle on powdered sugar when completely cooled.