Beet Brownies

 Cooking 45 minutes
 Preparation 15 minutes
 8 servings


  • 500 mL (2 cups) of Florette Beet Julienne
  • 250 mL (1 cup) of all-purpose flour
  • 60 mL (¼ cup) of cocoa powder
  • 1 mL (¼ teaspoon) of salt
  • 200 g (0.44 lb) of dark chocolate
  • 125 ml (½ cup) of canola oil
  • 3 eggs
  • 180 mL (¾ cup) of sugar
  • 5 mL (1 teaspoon) of vanilla extract


  1. Place a rack in the centre of the oven and preheat to 160°C (325°F). Oil a 20-cm (8-inch) square metal pan.
  2. Blanch beets in boiling water for 2 to 3 minutes. Drain well and chop coarsely. Set aside.
  3. In a bowl, combine flour, cocoa powder and salt. Set aside.
  4. In a small bowl, melt chocolate in microwave for about 1 minute, stirring every 30 seconds. Add oil and stir until mixture is smooth.
  5. In a large bowl, whisk eggs with sugar and vanilla. Whisk in the melted chocolate, then the dry ingredients and beets, folding gently with a spatula. Pour batter into pan.
  6. Bake for 35 to 45 minutes or until a toothpick inserted in the centre of the brownie comes out with a few lumps and not completely clean. Let cool completely. Remove from pan and cut into squares.

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