Dark Chocolate Beetroot Brownies
Fudgy brownies made with pureed beetroots for natural sweetness and moisture, enhanced with dark chocolate and a hint of vanilla. This American-inspired recipe (vegan, gluten-free), ready in about 50 minutes, layers Beetroots, Dark chocolate, Eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, peeled and cooked until soft (about 4 oz) Beetroots
- 4 oz, melted Dark chocolate
- 2 large Eggs
- 1/4 cup Honey
- 1 tsp Vanilla extract
- 1/2 cup Flour
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup, chopped (optional) Walnuts
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Step 2: In a food processor, blend 1 cup cooked beetroot until smooth, then add 4 oz melted dark chocolate, 2 large eggs, 1/4 cup honey, and 1 tsp vanilla extract, processing until combined.
- Step 3: Sift together 1/2 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt into the beetroot mixture, then fold in 1/4 cup chopped walnuts (if using) until just combined.
- Step 4: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
