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Fudgy Beet Brownies

Looking for a brownie with a little je ne sais quoi? These beet brownies from @Jackie are fudgy -but not too gooey, ultra rich & decadent, and full of chocolate mocha notes. Sweet enough to sit alone, or even better topped with froyo, fresh strawberries, and caramel.


  • 4 beets, cooked, peeled, and pureed (Tip: bake in foil at 425 for about 45-50 minutes, allow to cool before continuing)
  • 1/2 cup of unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 tsp pure vanilla extract
  • 1/2 cup cane sugar
  • 2 eggs + 1 egg yolk
  • 13g (about 2.5 tsp) mocha collagen peptides, such as LonoLife
  • 1/2 tsp baking powder
  • 1/2 cup cacao powder
  • 1/4 cup flour
  • 1/4 tsp kosher salt
  • 1/2 semi sweet chocolate morsels


  1. Preheat oven to 350 degrees
  2. Prepare an 8×8 metal baking dish and line with parchment paper
  3. Whisk together the collagen peptides, baking powder, cacao powder, flour, and kosher salt. Set aside
  4. In a large sauce pan over low heat, combine the butter and the unsweetened chocolate bar and stir occasionally until both ingredients are melted and smooth
  5. Remove from heat and allow to cool slightly. Once cool, whisk in the vanilla extract, beets, sugar, and the eggs. Mix in the dry ingredients until just combined and then fold in the chocolate chip morsels
  6. Pour the batter into the prepared baking dish and bake in the preheated oven for about 33 minutes. Allow to cool completely a cooling rack before removing from the pan and cutting into pieces. Store in the refrigerator for up to 5 days

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