Pioneer Woman Beet Brownies Recipe

This Pioneer Woman Beet Brownies Recipe is a fudgy and moist recipe, which is made with finely chopped beets and unsweetened chocolate. It’s a healthy twist on the classic, ready in about 1 hour and 10 minutes.

Pioneer Woman Beet Brownies Recipe Ingredients

• Nonstick baking spray
• 4 ounces unsweetened chocolate, broken into pieces
• 2 sticks (16 tablespoons) salted butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup finely chopped beets, from 8 ounces of cooked beets (see Cook’s Note)
• 1/2 cup toasted walnuts, chopped
• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• Confectioners’ sugar, to serve

How To Make Pioneer Woman Beet Brownies Recipe

1. Prep Oven and Pan: Preheat your oven to 350°F. Grease an 8-inch square baking pan with nonstick spray. Line the pan with parchment paper, leaving an overhang on two sides, then spray the parchment as well.
2. Melt the Chocolate: In a microwave-safe bowl or a double boiler, melt the unsweetened chocolate. Set it aside to cool slightly.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together until light and fluffy.
4. Mix Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. On low speed, mix in the cooled melted chocolate. Stir in the vanilla extract, finely chopped beets, and toasted walnuts.
5. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cocoa powder. Add half of this dry mixture to the wet ingredients, stirring gently until just combined. Repeat with the remaining flour mixture. Do not overmix.
6. Bake the Brownies: Spread the batter evenly into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
7. Cool and Serve: Let the brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out. Slice into 9 squares and dust with confectioners’ sugar before serving.

Recipe Tips

• How do I cook the beets? To cook the beets, you can roast them wrapped in foil at 400°F until tender, or boil them until fork-tender. Once cooked, let them cool, peel them, and then finely chop or puree them in a food processor.
• Why is it important not to overmix the batter? Overmixing the batter after adding the flour develops the gluten, which can lead to tough, cakey brownies instead of fudgy ones. Mix only until the flour streaks disappear.
• Why do the brownies need to cool completely? Letting the brownies cool completely is essential. It allows them to set properly, which results in a fudgier texture and makes them much easier to slice cleanly.
• How do I toast the nuts? To enhance the flavor of the walnuts, spread them on a baking sheet and toast them in a 350°F oven for 5-7 minutes until they are fragrant.

What To Serve With Beet Brownies

These rich, earthy brownies are delicious on their own or with:

• A scoop of vanilla bean ice cream
• A dollop of whipped cream or crème fraîche
• A cold glass of milk

How To Store Beet Brownies

Room Temperature: Store the brownies in an airtight container at room temperature for up to 4 days. Freeze: You can freeze the brownies, either whole or in individual squares, for up to 3 months. Wrap them well in plastic wrap and then foil.

Beet Brownies Nutrition Facts

• Calories: 206 kcal
• Protein: 3g
• Fat: 12g
• Carbohydrates: 22g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Beet Brownies Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

206

kcal

Incredibly moist and fudgy brownies with a secret healthy ingredient—beets!—that adds richness and earthy sweetness.

Ingredients

• 4 ounces unsweetened chocolate

• 2 sticks (16 tbsp) salted butter, softened

• 1 1/2 cups sugar

• 3 large eggs

• 1 tbsp vanilla extract

• 1 cup finely chopped cooked beets

• 1/2 cup toasted walnuts, chopped

• 1 1/4 cups all-purpose flour

• 1/4 cup unsweetened cocoa powder

• Confectioners’ sugar, for dusting

Directions

• Preheat oven to 350°F. Grease and line an 8-inch square pan.
• Melt the unsweetened chocolate and let it cool slightly.
• In a stand mixer, cream the butter and sugar. Beat in the eggs one at a time.
• On low speed, mix in the cooled chocolate, vanilla, beets, and walnuts.
• In a separate bowl, whisk flour and cocoa powder. Gently stir the dry ingredients into the wet mixture in two additions.
• Spread batter in the pan and bake for 50–55 minutes.
• Cool completely in the pan before lifting out, slicing, and dusting with confectioners’ sugar.

Notes

• Don’t Overmix: To avoid a tough texture, stir the flour in only until it disappears.
• Finely Chopped Beets: This ensures the beets blend smoothly into the batter for the best texture.
• Cool Before Cutting: Let the brownies cool completely to help them firm up for clean, neat slices.
• Toast the Nuts: Toasting the walnuts enhances their flavor and provides a better crunch.