Dark Chocolate Beetroot Brownies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fudgy brownies made with pureed beetroots for natural sweetness and moisture, enhanced with dark chocolate and a hint of vanilla. This american-inspired desserts (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.

Prep: 20 min Cook: 30 min Serves 9 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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).

Frequently asked questions

How long does Dark Chocolate Beetroot Brownies take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Dark Chocolate Beetroot Brownies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Dark Chocolate Beetroot Brownies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Dark Chocolate Beetroot Brownies for a different number of people?

The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Dark Chocolate Beetroot Brownies vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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