{Chocolate Beet Brownies}

What a lovely treat it is to combine some of those garden vegetables into something sweet instead of savoury for a change! We are swimming in beets here at the farm (Joseph is pictured below helping to strip the dead leaves and get them bunches of them ready for our CSA bundles), and this chocolate square is a welcome twist for using them up in our kitchen.

Joseph cleans beets in the garden while Denis and some of our members pick more in the background*.
*During summer of COVID.

Using cooked beets in your baking lends moisture in place of oil or butter– as well as a natural sweetness. The chocolate paired along with it masks any earthy flavour. And the naturally brilliant red colour of the beets gives an appealing ‘red velvet’ tinge to these squares without any artificial colouring. How perfect is that! Go ahead and give them a try.

Thank you to Jessica Musslewhite of MUSHROOMS & THYME blog for creating this recipe to share with you, as well as all of us here at the farm! Hope you all continue to enjoy your garden goodness for as long as it lasts.

Chocolate Beet Brownies


  • 1 cup red beet puree (Roughly 1 large red beet, cooked + pureed)
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 2 oz unsweetened bakers chocolate, melted
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder (optional)
  • 1/2 cup dark chocolate chips, plus extra for drizzling


  • Preheat oven to 325°. Line an 8x8 inch pan with parchment paper.
  • In a small bowl, mix together flour, baking powder and espresso powder. In another medium size bowl, using an electric mixing, beat together butter, eggs, sugar, melted chocolate and vanilla until fluffy. 
  • Add beet puree and beat until combined. Stir in flour mixture. Fold in chocolate chips. Bake for 30-35 minutes.
  • Once cooled, drizzle with extra melted chocolate.