Red Velvet Beetroot Brownies


These rich, fudgy brownies are packed with fibre and antioxidants thanks to the sweet beetroot and dark chocolate. They’re a delicious and nourishing twist on the classic brownie.

Prep time: 15 minutes
Cook time: 25–30 minutes
Yield: 9–12 brownies, depending on size

Ingredients

  • 1 heaping cup of dark chocolate. Can be semi sweet chocolate chips, or a dark chocolate bar chopped up. For best results use something that is at least 70% cocoa. 

  • ¾ cup canola oil

  • 2 tablespoons water

  • 1 cup light brown sugar, packed

  • 1½ cups cooked, peeled Thames River Melons beetroot, roughly chopped

  • 3 large eggs

  • 2 tablespoons cocoa powder

  • Pinch of salt

  • ⅓ cup all-purpose flour

  • 1 cup ground almonds (100g)

Instructions

1. Preheat the oven

  • Set the oven to 350°F (175°C). Lightly grease or line an 8x8-inch square pan with parchment paper.

2. Cook the beets

  • Cut the tops, and bottom skinny roots off of the beets. Wash them thoroughly under cold water to remove any dirt and debris from the PYO fields. 

  • We like to then cut the beets into ¼ sections for faster cooking. 

  • Add the beets to a sauce pan and cover with water.

  • Boil the beets until they are fork tender, strain, and then chill in the fridge or an ice bath before blending so they do not cook the eggs. 

3. Melt the chocolate

  • Gently melt the dark chocolate in a double boiler or in short bursts in the microwave (stirring every 30 seconds). Set aside to cool slightly.

  • You can set up a double boiler by filling a pot with ~2 inches of water and bringing it to a boil. 

  • Nest a stainless steel bowl in the pot with the chocolate inside to melt it down gently. 

  • Be mindful to stir the chocolate as it melts to keep it from burning on the sides, we find a silicone spatula works well. 

4. Blend the wet ingredients

  • In a food processor or blender, combine the cooked beetroot, canola oil, water, brown sugar, and eggs.

  • Blend until smooth and well combined.

5. Mix in the chocolate

  • Pour the beet mixture into a large bowl.

  • Stir in the melted chocolate until evenly incorporated.

6. Add dry ingredients

  • Sprinkle in the dry ingredients: Cocoa powder, salt, flour, and ground almonds (See notes for substitution).

  • Fold everything together just until combined. Try not to overmix.

7. Bake

  • Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out dry.

8. Cool and slice

  • Let brownies cool fully in the pan.

  • For cleaner cuts, chill them in the fridge for 30–60 minutes before slicing.

Modifications:

  • Nut Allergy: The ground almonds provide structure and texture benefits to the brownies. However, if you have an allergy, you can remove the ground almonds and substitute  with one of the following two options:

    • An additional ½ cup all-purpose flour

    • ¾ cup oat flour

  • Optional, but I topped mine off with a little chocolate icing and flakes of dark chocolate to make them perfect. 

Cost:  

  • In total, the PYO beets cost about $1.70. 

  • From the PYO field, the beets are $1/pound. This recipe calls for about 1.7lbs of beets, but try not to get caught up on the exact weight! 

  • Beets are a versatile crop that can be used in a wide variety of recipes, both savoury and sweet. 

Nutritional Density:

  • Thanks to the beetroot, ground almonds, and cocoa, each brownie provides about 2–3g of dietary fibre, supporting digestion and blood sugar balance.

  • The dark chocolate, cocoa powder, beets, and ground almonds add a variety of antioxidants into this recipe. These ingredients are rich in flavonoids, betalains, and vitamin E.

  • Antioxidants work within your body to protect your cells from damage caused by the regular activities of everyday life such as: Exercise, breathing, eating, and being exposed to air pollution and other toxins. 

Waste Less Notes: 

  • Try taking the whole beet plant home and enjoy the leafy green beet tops in a salad or stir fry. 

Storage:

  • These brownies will store up to 4 days in an air-tight container. 

  • You can also freeze them in an air tight container lined with parchment to then reheat in the oven, microwave, or air fryer as you want to enjoy them. 

  • If you choose to freeze them, we recommend eating them within a month for the best quality.