Beetroot Brownies

These chocolate brownies are so rich and decadent, the only way to know that they’re packed with beet purée is the vibrant red swirl on top.

About The Farm

Urbavore Urban Farm

When Dan and Brooke of Urbavore Farm state that they are committed to energy independent systems, they really, really mean it! Along with their children, they operate a 13.5 acre, biologically diverse urban farmstead using no-till and no-irrigation practices. That’s right, each eco-conscious choice that they make allows them to grow some of the most beautiful, delicious produce with minimal disturbance to the land. They are truly setting the precedent for what sustainable agriculture can be, and needs to be, in order to maintain healthy food systems for the future.

I used their Cylindra Beets in this brownie recipe, however any beets will work great. You too can order their produce (depending on the season) at https://shop-urbavore.square.site every Wednesday to pick up at the farm the next day.

Brooke from Urbavore Farm in Kansas City, Missouri
Beetroot Brownies
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Beetroot Brownies

Recipe by Nadine MossCourse: DessertDifficulty: Easy
Servings

9

servings
Prep time

1

hour 
Cooking time

25

minutes

Rich and decadent beetroot brownies featuring a vibrant cream cheese swirl.

Ingredients

  • 1 cup (240 g) beets, roasted and puréed

  • 8 tablespoons (113 g) unsalted butter, melted

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1¼ cups (250 g) granulated sugar

  • ¾ cup (89 g) natural unsweetened cocoa powder

  • ½ teaspoon kosher salt

  • ¾ cup (165 g) all-purpose flour

  • ½ teaspoon baking powder

  • Beetroot Swirl

  • 8 oz (227 g) cream cheese (at room temperature)

  • 1/4 cup (50 g) sugar

  • 1 large egg

  • 1/4 cup (120 g) beet purée

  • 1/4 teaspoon kosher salt

  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°F. 
  • Roast beets until tender, peel and purée . Add warm water as needed to reach a smooth consistency. 
  • Mix together all dry ingredients. Sift to ensure that there are no lumps.
  • Combine beet purée, melted butter, sugar, eggs and vanilla in a mixing bowl.
  • Add the dry ingredients to the wet and mix until a batter forms.
  • In a separate bowl, prepare the beet swirl by mixing together the cream cheese, sugar, egg, beet purée, salt and vanilla.
  • Pour the brownie batter into a greased and lined 8”x8” square pan. Reserve 1/4 cup for the swirl. 
  • Top the brownie batter with the beetroot mixture. Drizzle the remaining brownie batter on top. Using the tip of a knife, lightly mix the two batters together making a swirl pattern. 
  • Bake the brownies for 25-30 minutes or until the internal temperature reaches 190°F.
  • Let cool completely before slicing and serving.
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