This is an easy recipe for eggless dark chocolate beet brownies. A healthier alternative to the classic sweet treat that everyone loves. Moist, chocolatey and tasty dessert!
Finely chop the chocolate. Melt it in a heat-proof bowl with butter over a pot of simmering water. When ready, stir in the sugar. Set aside.
Cut beets into chunks and puree in a food processor. Set aside.
In a mixing bowl, combine together flour, baking soda, baking powder and cocoa powder. Mix well.
To this, add applesauce, pureed beets and melted chocolate. Stir until all ingredients are well combined.
Pour the batter into a brownie pan (see note 7) lined with baking parchment. Bake in the middle rack for 40 minutes or until to your liking.
Video
Notes
Good quality dark chocolate chips can be used as a substitute.
Use real butter, not butter substitutes.
You can also use slightly less – 8 ounces (240 grams) will also work just fine.
All-purpose flour (US) = Plain flour (UK).
You can use regular cocoa powder or Dutch processed as well. Don’t substitute with hot cocoa powder.
The sweeter the sauce the sweeter the brownies. If you can, use sauce with less sugar.
7, 8 or 9-inch pans will work here great.
Use baking parchment to line the pan for an easy cleanup.
Course: Dessert
Cuisine: American
Keyword: Beet Brownies Recipe, Dark Chocolate Brownies
Nutrition Facts
Dark Chocolate Beet Brownies
Amount per Serving
Calories
229
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
3
g
Cholesterol
18
mg
6
%
Sodium
111
mg
5
%
Potassium
165
mg
5
%
Carbohydrates
33
g
11
%
Fiber
3
g
13
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
228
IU
5
%
Vitamin C
2
mg
2
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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