Fudgy Beet Brownies
20m prep 35m cook 1h 5m ready
These fudgy brownies are lightened up with pureed beets, cutting added sugar by half without sacrificing texture or flavor. They received rave reviews.
Ingredients
- Nonstick cooking spray
- 118 ml unsalted butter
- 170 g bittersweet chocolate chopped
- 118 ml brown sugar firmly packed
- 227 g cooked, peeled whole beets pureed
- 4.93 ml pure vanilla extract
- 4.93 ml espresso powder
- 1.23 ml kosher salt
- 2 large eggs at room temperature
- 118 ml white whole-wheat flour
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.2 mg
- Iron: 0.3 mg
- Magnesium: 7.64 mg
- Phosphorus: 27.7 mg
- Potassium: 70.2 mg
- Zinc: 0.19 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on two opposite sides, then spray the parchment paper with nonstick spray.
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Step 2.
In a medium saucepan, melt ½ cup unsalted butter and 6 ounces chopped bittersweet chocolate over low heat, stirring occasionally, until smooth. Remove the saucepan from the heat and let cool slightly. Whisk in ½ cup firmly packed brown sugar, the pureed beets, 1 teaspoon vanilla extract, 1 teaspoon espresso powder, and ¼ teaspoon kosher salt until combined. Whisk in 2 large eggs, one at a time, until fully incorporated. Fold in ½ cup white whole-wheat flour with a spatula until just combined; do not overmix.
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Step 3.
Pour the batter into the prepared pan and spread evenly. Bake until a knife inserted into the center comes out clean or with just a few moist crumbs attached, 30 to 35 minutes. Let the brownies cool in the pan for 10 minutes, then use the parchment overhangs to lift them onto a cutting board. Cut into 16 squares and serve.
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