Pioneer Woman Beet Brownies are rich, fudgy squares with a surprising ingredient: finely chopped cooked beets. These brownies pack deep chocolate flavor and sneaky nutrition in every bite, offering a velvety texture and subtle earthy sweetness that sets them apart from the classic version.
Why You’ll Love This Beet Brownies Recipe
- Simple & Straightforward: Uses everyday ingredients and easy steps.
- Extra Moist & Fudgy: Beets infuse the batter with natural moisture for that dense, rich brownie texture.
- Hidden Veggie Bonus: Adds fiber, vitamins, and minerals without overpowering the chocolate.
- Deep Chocolate Flavor: A combo of unsweetened chocolate and cocoa powder makes each bite indulgent.
Pioneer Woman Beet Brownies Ingredients
- Nonstick baking spray
- 4 oz unsweetened chocolate, broken into pieces
- 2 sticks (16 tbsp) salted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup finely chopped cooked beets (from ~8 oz beets)
- 1/2 cup toasted walnuts, chopped
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- Confectioners’ sugar (for dusting)
How to Make Pioneer Woman Beet Brownies
- Preheat oven to 350°F. Grease an 8-inch square baking pan with nonstick spray, line with parchment, then spray again.
- Melt unsweetened chocolate in a microwave-safe bowl or double boiler. Let cool slightly.
- In a stand mixer, cream softened butter and sugar until light. Beat in eggs, one at a time.
- Mix in the cooled chocolate on low speed, then stir in vanilla, beets, and walnuts.
- In a separate bowl, whisk flour and cocoa powder. Add half to the wet mixture, stirring gently. Repeat with remaining flour.
- Spread batter evenly into the pan.
- Bake 50–55 minutes or until a toothpick comes out mostly clean. Cool completely in pan.
- Lift out using parchment, slice into 9 squares, and dust with powdered sugar
Expert Recipe Tips
- Don’t Overmix: Stir just until the flour disappears to avoid a tough texture.
- Chop Beets Finely: This ensures they blend into the batter smoothly.
- Cool Before Cutting: Helps brownies firm up and slice cleanly.
- Toast the Nuts: Enhances flavor and crunch.
Recipe Variations
- Gluten-Free: Substitute a gluten-free flour blend.
- Vegan: Use flax eggs and dairy-free butter.
- Nut-Free: Skip the walnuts or use dark chocolate chips instead.
- Spiced Brownies: Add cinnamon and espresso powder for depth.
- Extra Chocolate: Stir in a handful of chocolate chunks.
Storage Instructions
- In the Fridge: Store in an airtight container for up to 5 days.
- In the Freezer: Wrap individual pieces in plastic wrap and freeze for up to 3 months.
Reheating Instructions
- Oven: Preheat to 350°F, heat brownies for 10–20 minutes.
- Microwave: Heat a piece for 30 seconds until warmed through.
FREQUENTLY ASKED QUESTIONS
- Why are my beet brownies crumbling?
Likely due to overbaking or slicing before fully cooled. - Are beet brownies supposed to be jiggly?
A slight jiggle is normal out of the oven; they set as they cool. - Why are my brownies still wet in the middle?
They may need more time or a lower oven rack position. - How can you tell when beet brownies are done?
The top is set and a toothpick comes out mostly clean. - Can you taste the beets in these brownies?
Not strongly—they add moisture more than flavor, blending with the chocolate.
Try More Pioneer Woman Recipe:
Nutrition Facts
Amount Per Serving
- Calories 206
- Daily Value
- Total Fat 16g
- Saturated Fat 7.5g
- Sodium 58mg
- Total Carbs 15g
- Net Carbs 13g
- Dietary Fiber 2g
- Total Sugars 11g
- Protein 4g
Pioneer Woman Beet Brownies
Description
Pioneer Woman’s Beet Brownies is made with unsweetened chocolate, butter, sugar, eggs, vanilla extract, finely chopped beets, toasted walnuts, flour, and cocoa powder creating a deliciously sweet dessert that’s ready in 1 hour and 10 minutes!
Ingredients
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking pan with nonstick spray, line with parchment, then spray again.
- Melt unsweetened chocolate in a microwave-safe bowl or double boiler. Let cool slightly.
- In a stand mixer, cream softened butter and sugar until light. Beat in eggs, one at a time.
- Mix in the cooled chocolate on low speed, then stir in vanilla, beets, and walnuts.
- In a separate bowl, whisk flour and cocoa powder. Add half to the wet mixture, stirring gently. Repeat with remaining flour.
- Spread batter evenly into the pan.
- Bake 50–55 minutes or until a toothpick comes out mostly clean. Cool completely in pan.
- Lift out using parchment, slice into 9 squares, and dust with powdered sugar
Notes
- Don’t Overmix: Stir just until the flour disappears to avoid a tough texture.
Chop Beets Finely: This ensures they blend into the batter smoothly.
Cool Before Cutting: Helps brownies firm up and slice cleanly.
Toast the Nuts: Enhances flavor and crunch.
Pioneer Woman Beet Brownies
