We’re just going to come out and say it – These Blackberry Beet Brownies are among the best brownies we’ve ever had. (At the very least, they’re right up there with the Kale Brownies and the Lentil Brownies.) But we want to make another thing clear: We don’t seek out ways to hide vegetables in desserts. It just happens every now and then… and if the dessert tastes even better because of the “secret” ingredient, so be it.
In this case, we made a big deal of the fact that we were making blackberry brownies. We had pureed the beets and the blackberry jam together ahead of time, so when it came time to mix in the “berry” mixture, it just looked like a fruit puree. Everyone was totally happy with the brownies, until the adults were out of the house and our babysitter happened to notice the recipe right next to the brownies. “Oh, hey – Blackberry Beet Brownies,” she said. “Cool.” Then apparently our kid told her, “No, those don’t have beets in them. My mom would have said something if they did.” (Emphasis added)
Punch. In. The. Gut. Credibility officially destroyed. We had a little talk later about how, yes, they have beets in them, but aren’t they still the most delicious brownies ever? Yes. Yes they are. We’re sorry we lied by omission. Give them a try anyway.
Blackberry Beet Brownies
Blackberry Beet Brownies
Delicious, rich, chocolatey brownies that (surprise!) have beets in them. Adapted from a recipe by Wholesome Sweeteners.
Ingredients
- 4 small beets, cooked and peeled
- 3/4 cup seedless blackberry jam, divided (or other berry jam)
- 4 ounces unsweetened chocolate
- 1/2 cup butter
- 2 large eggs
- 1/4 tsp salt
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1/4 tsp salt
Instructions
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Preheat oven to 350 degrees. In a blender or food processor, puree the beets and 1/4 cup of the blackberry jam until reasonably smooth. Set aside.
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In a small saucepan, heat the chocolate and butter until melted. Cool for a few minutes, then add the beets and jam mixture. Stir until smooth and then set aside.
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In a medium bowl, whisk together the two eggs until frothy. Whisk in the sugar and vanilla until fully mixed. Add the chocolate and beet mixture, stir until combined. Combine the flour and salt in a small bowl, and then slowly add the flour mixture, stirring carefully. Pour the batter into a 9 x 13" baking pan.
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In a small saucepan (or in a microwave-safe bowl in the microwave) heat the remaining 1/2 cup of jam until it is melted but not boiling. Pour the jam over the batter and use a knife to gently swirl it in, leaving streaks of jam. Bake for 25 to 30 minutes.
A few notes:
One, we adapted this recipe from our friends at Wholesome Sweeteners.
Two, for the beets, we used these handy organic baby beets from Melissa’s Produce, which are already peeled and steamed.
Three, we baked these in an 8×8″ pan so they were a little thicker. We gave them about 40 minutes in the oven altogether.
Three, we swear, this is the last time we’ll sneak something by the kids again.
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These chocolate-y, gooey, rich brownies have a secret ingredient: beets! Blackberry beet brownies are a new family favorite.
Blogger disclosure: We did not receive compensation for this post. Melissa’s Produce gave us beets to sample, and we just really, really like brownies. This post contains affiliate links to our Amazon affiliate account.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
These look absolutely amazing! I love using blackberry jam in recipes too. Will need to try these for dessert this week.
Thanks so much, Reese!
I forgive you. Now where is MY brownie?
Saving you a piece, Dorothy! : )
Fantastic recipe!
Thank you so much, Kelli! They were super-yummy!
Oh, you’ve got my attention now! Anything to make a warm and gooey brownie healthy and I’m in!
Healthy might be pushing it, Laura, but warm and gooey definitely! : )