Beet Brownies – naughty but nice


I made these a while ago and have only just now managed to get to post about it here.

One day, while blog hopping, I came across a wonderful website : and the writer was introducing “sweet and sneaky ways to eat your veggies”. She made these wonderfully, fudgy looking brownies and the recipe looked exceedingly healthy. The only thing that I worried about was the taste of beets. It can be rather earthy and yet, there have been many cake recipes with chocolate where beets had been added to increase its moistness (is there such a word?) I had also tried making red velvet cakes with beetroot, however, the amount was so little, there was hardly any taste, yet, yes… the red velvet cake was very moist.

Looking through the list of ingredients, it looked so wholesome that I just had to run out and get a can of beetroot and make a batch to try.

How did it turn out? They were fudgy! Not too chocolaty or sweet, and I loved these brownies precisely because of this. Fudgy and not too sickeningly sweet. There is that earthy flavour from the beetroot, but it is more of an undertone as the chocolate flavour is at the forefront. I am not sure if all kids would like this though… maybe it is more suited for a ladies’ afternoon tea thing. However, do give it a try – dear son enjoyed two slices of it, however his visiting friend had difficulty finishing his portion, while the other finished his with no complaint. As for the mothers, we enjoyed our brownies, and I will definitely be making them again soon. The recipe, with very minor changes is as follows:

IMG_00000445  IMG_00000446

  • ¾ cup old fashioned rolled oats – ground fine to make oat flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ c. dark chocolate chips
  • 1 450 gm can of sliced beets, drain and blend till smooth
  • ½ cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon vegetable oil
  • 1½ teaspoon plain fat-free yoghurt
  • 1 egg white)
  • 2 tsp vanilla extract
  1. Preheat oven to 170 C and lightly grease an 8 inch square baking pan.
  2. Whisk the oat flour, baking powder, and salt.
  3. Melt the chocolate chips in a baine marie and stir in the blended beets, sugar, cocoa powder, oil, yoghurt, egg white and vanilla. Mix well.
  4. Add the oat flour mix to the beets mixture. Stir until just blended.
  5. Pour the batter into the prepared pan, and bake  for 35-40 minutes. Cool overnight and cut into squares.


About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

8 Responses to Beet Brownies – naughty but nice

  1. Cecilia says:

    What’s a baine Marie? And what i want to use fresh beets? How would I adapt this?

    • mumstech says:

      Hi Cecilia,
      A baine marie is when you heat using a water bath, eg. Put a big pot of water on the stove, start the stove and bring the water to a gentle simmer. Put the chocolate in a smaller pot and melt it by putting the smaller pot in the bigger pot. Not sure if you could use fresh beets. Perhaps you would need to slice them, boil them and then when cooked, blend them.

  2. Cecilia says:

    When you say cool overnight, do you mean at room temperature, or in the fridge?

    • mumstech says:

      I think room temperature should be fine. Unless you have an ant problem, then I would definitely recommend putting the brownies in the fridge…

  3. Cecilia says:

    Ok. I tried these. Mine remained pink inside, even though I went for the full 40 minutes and the brownies seemed firm when I took them out. I could still taste the beets, so…did I do something wrong?

  4. Debbie says:

    Is there something that can be substituted for the brown sugar?

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