Unbelievably Decadent Red Velvet Beet Brownies

I know. It sounds strange but just go with me on this. Red beets make brownies incredibly soft, luxurious, and delicious. And the natural red hue provides a “red velvet” effect without all the chemicals. Trust. This recipe is a total winner!


3 large beets

1 cup of buttermilk

8 tablespoons unsalted butter

1 1/4 cups pure cane sugar

3/4 cup natural unsweetened cocoa powder

1/2 teaspoon kosher salt

2 large eggs

2 teaspoons vanilla extract

3/4 cup unbleached flour

1/2 teaspoon baking powder

1/2 cup dark chocolate chunks


Wrap whole beets (stems removed) in aluminum foil and roast in 400 degree oven for at least an hour until soft to the touch. Allow beets to cool enough to handle and peel away skin. Puree beets in blender or food processor with just enough buttermilk to allow puree to achieve a very smooth consistency.

Preheat oven to 325F. Grease or line an 8x8x2 metal pan with parchment paper.

Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat. Add sugar, cocoa powder and salt to combine.

In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.

Add vanilla and 1 ½ cups of beet puree, stir to combine. Add flour and baking powder. Add chocolate chunks, stir to combine.

Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.