aka “And The Beet Goes On…”
I saved the best for last!
I thought beets were weird. Sure, they looked sweet and innocent from far away, but as soon as I mixed them into my salad, they turned my feta cheese hot pink. Hot pink. Strangely, I don’t find neon-colored dairy products very appetizing…
So while my mom swore by them, I picked those pesky beets out of my food.
Until I started reading about cutting-edge chefs adding them to baked goods. After coming across 27 recipes for chocolate and beet treats, I wondered why I hadn’t thought of something like that before…
I’ll tell you why: Because these brownies are SO addicting. They’re dense, moist, rich, and fudgy — everything a brownie should be! And with the hidden veggies inside, I felt absolutely no guilt eating two three five the day I pulled them out of the oven.
Don’t say I didn’t warn you!
modified from the Eggless Cooking recipe
If you can wait, these turn fudgier and taste even better once they’re completely cooled — and twice as good the next day!
- Preheat oven to 350° and lightly coat an 8” square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the oat flour, baking powder, and salt.
- Add the chocolate chips to a separate microwave-safe bowl. Microwave for 20-sec intervals, stirring after each, until the chocolate melts (about 1 to 1½ min). Stir in the beet purée and next 6 ingredients (through vanilla), mixing thoroughly. Add in the flour mixture, stirring just until incorporated.
- Pour the batter into the prepared pan, and bake at 350° for 35-40 min or until firm. Cool completely before slicing into squares.
Note: Oat flour is easy to make! For this recipe, just add a heaping ¾ cup of old-fashioned oats into a food processor or blender, and pulse until they turn into a fine powder.
Other Sweet and Sneaky Veggie Treats:
caramelized onion breakfast muffins
I just can’t enjoy the flavour of beetroot unfortunately…unless beets and beetroot are different things? I assumed they were the same, since they look the same but by a diff name.
I think beets and beetroot are the same thing. Just a guess… But you can’t even taste the beets in these brownies!! They just add moisture and fudginess without any extra butter or other fats. They’re really worth a shot, if you’re feeling adventurous! :]
I MUST try this recipe!! I have made bean brownies, and zucchini brownies, but BEET brownies sound the best by far. I LOVE beets, and I actually love the color it turns my food, but can see why you wouldn’t! Thanks for sharing this awesome recipe. I will GLADLY eat five in one day!
I’ve made black bean brownies too (not yet on the zucchini though), and these beet ones are even better! I don’t mind beets turning the lettuce and other veggies pink, but brightly colored cheese makes me think it’s moldy… I’m excited to hear what you think!!
These look fudgy and healthy! A perfect combo.
I agree!! I don’t feel guilty at all indulging in this chocolatey dessert. And eating three can’t be all that bad if I’m getting a serving of beets, right? ;]
Reblogged this on makeitfun4thumbs's Blog.
This sounds more tasty than brownies I once made with black beans a.k.a “Beanie Brownies.” Love all your ideas!
Thank you! I have loads fun thinking of new things to bake. :]
I made those black bean brownies too, but I made the terrible mistake of tasting the batter before I poured it into the pan to bake… The bean taste bakes off, but the brownie batter still reminded me of some sort of savory Mexican soup!
This looks like such a yummy recipe. Do you think I could switch out the sugar for something else? And the yogurt? =)
Thank you! You could probably use non-dairy yogurt or extra applesauce instead of the plain yogurt. The original recipe called for 2 tablespoons of margarine, but I substituted 1 1/2 teaspoons of yogurt for half of the margarine to make it healthier!
As for the brown sugar, you could probably use white instead, but I haven’t tried it yet with Splenda or Truvia or other sugar substitutes. Hope that helps!
I made these beet brownies for my college cross country Super Bowl party. Eating healthy is part of our sport but we also enjoy dessert and these brownies made our dessert healthy and spectacularly delicious! I think I like beets now! Also we switched out Greek yogurt for the regular stuff and coconut oil for the margarine.
I’m so happy to hear that!! I’m with you, I think that desserts can still be part of a healthy diet. And I just couldn’t give them up!
Thank you for telling me about your substitutions as well; it’s great to know that it’s possible to cater to other diets and tastes too!
Not sure if I am brave enough to try this…I hate beets with a passion. However, the pictures and your description are a bit persuasive. I just might have to risk it. 🙂
You can’t taste the beets in the brownies at all! They just make the brownies really moist and fudgy without lots of extra butter or margarine. I didn’t really care much for beets either, but I finished off two entire pans of these all by myself! (Oops? :]) If you do try the recipe, I hope you like them!
do you think you could you use a fresh beet instead of canned?
I think so! I went with canned since beets weren’t in season, but it’d be fun to try fresh!