• 2 medium Gwillimdale Farms beets, boiled and peeled
  • 1 cup unsalted butter
  • 1 cup dark chocolate chopped or dark chocolate chips
  • cups whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup golden brown sugar, packed


  • Preheat oven to 350°F.
  • Line a 9-inch by 9-inch brownie pan with parchment paper or grease pan.
  • Quarter beets and transfer to food processor. Process until pureed, scraping the sides down.
  • Cut butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • Using a mixer (hand or stand), gently mix the eggs for about 30 seconds.
    Add vanilla and brown sugar; mix on medium-high until light and airy – about 2 minutes.
    Reduce speed and add beet puree and then slowly add chocolate mixture; mix just until combined.
    Add flour mixture and again, mix just until combined.
  • Pour batter into prepared pan and smooth top with a rubber spatula.
  • Bake 25 to 30 minutes, until a knife inserted into the centre comes out with just a few moist crumbs sticking to it.
  • Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.
  • Cut and serve warm, at room temperature, or straight from the refrigerator.