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Beet Brownies

Beet Brownies

Brownies à la betterave! Il n’a jamais été aussi facile d’intégrer vos légumes dans cette superbe recette! Attendez-vous à des brownies tendres, moelleux et chocolatés.

4 - 8
20 min
35 min
Prepared with:
Diced Beets


2 tbsp ground chia (or ground flax)

½ cup water

8 oz Del Monte canned beets, strained

2 sticks (1 cup) vegan butter

8 oz semi-sweet vegan chocolate chips, more for sprinkling

1 ¼ cup all purpose flour

1 ½ tsp baking powder

¼ tsp fine sea salt

1 tsp vanilla extract

1 cup cane sugar


1. Preheat oven to 350F/180. Line a 8x8-inch square baking pan with parchment paper. 

2. Make the flax eggs by combining the ground chia and water in a small bowl. Whisk together and let sit at least 10 minutes. 

3. In a food processor (or blender),  puree the canned beets until smooth, 2 minutes.

4. Melt the butter and chocolate in the microwave (in 30 second increments), whisk until smooth and combined. Set aside. 

5.  In a small mixing bowl, combine the flour, baking powder, and salt. 

6. In a large mixing bowl beat the flax egg and sugar, on medium speed with a hand-mixer until fluffy and combined. Then add the vanilla, pureed beets and melted chocolate. Beat until smooth, 1 minute. Add the flour mixture, bit-by-bit, while mixing on medium speed until combined. 

8. Pour the brownie batter into the baking pan and sprinkle with a handful of chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes, then transfer to a wire rack to cool completely.