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Blackberry Beet Brownies

I’m just going to come out and say it – These Blackberry Beet Brownies are among the best brownies I’ve ever had. (At the very least, they’re right up there with the Kale Brownies and the Lentil Brownies.) But I want to make one other thing clear: I 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, I made a big deal of the fact that we were making blackberry brownies. I 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 I was 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 my son 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. He and I 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. I’m sorry I lied by omission. Give them a try anyway:

Blackberry Beet Brownies (recipe adapted from Wholesome Sweeteners)

4 small beets, peeled and cooked (We used these handy organic baby beets from Melissa’s Produce, already peeled and steamed)

3/4 cup seedless blackberry jam, divided

4 ounces unsweetened chocolate

1/2 cup (1 stick) butter

2 large eggs

1/4 tsp. salt

1 1/2 cups sugar (We used Wholesome Sweeteners Fair Trade Organic Sugar)

1 tsp. vanilla extract

1 cup unbleached all-purpose flour

1. Preheat the oven to 350 degrees.

2. In a blender or food processor, puree the beets and 1/4 cup of the blackberry jam until reasonably smooth. Set aside.

3. 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.

4. 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, and then slowly add the flour mixture, stirring carefully. Pour the batter into a 9 x 13 baking pan.

5. 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. Makes about 16 brownies.

Thank you to Wholesome Sweeteners for the organic fair-trade sugar (which we feel good about using) and to Melissa’s Produce for the super-handy peeled and cooked organic baby beets. And I swear, this is the last time I’ll sneak something by the kids again.

Blogger disclosure: We did not receive compensation for this post. Wholesome Sweeteners and Melissa’s Produce gave us products to sample, and we just really, really like brownies.

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9 Responses to Blackberry Beet Brownies

  1. Reese March 22, 2014 at 1:31 pm #

    These look absolutely amazing! I love using blackberry jam in recipes too. Will need to try these for dessert this week.

    • Jeanne March 22, 2014 at 3:31 pm #

      Thanks so much, Reese!

  2. Dorothy at Shockingly Delicious March 22, 2014 at 2:21 pm #

    I forgive you. Now where is MY brownie?

    • Jeanne March 22, 2014 at 3:31 pm #

      Saving you a piece, Dorothy! : )

  3. Kelli March 23, 2014 at 12:06 pm #

    Fantastic recipe!

    • Jeanne March 23, 2014 at 1:53 pm #

      Thank you so much, Kelli! They were super-yummy!

  4. Laura @ Family Spice March 24, 2014 at 1:20 pm #

    Oh, you’ve got my attention now! Anything to make a warm and gooey brownie healthy and I’m in!

    • Jeanne March 24, 2014 at 2:23 pm #

      Healthy might be pushing it, Laura, but warm and gooey definitely! : )


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