Maple & Beet Brownies Made with Fresh Milled Flour

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Decadent Maple & Beet Brownies: A Healthy Superfood Dessert

You may be asking: Why in the world would you make maple & beet brownies? his year, my garden overflowed with beets! After pickling and canning 12 quarts, I still had a couple of pounds left. (If you haven’t planted beets in your garden, do it. They are some of the easiest and most nutritious vegetables to grow.)

As I thought about recipes that I could use beets in, I kept coming back to savory sides until I remembered people use applesauce in tons of recipes, so why not beets?! Now I know, many people turn their noses up at beets, but I swear you cannot taste them in this recipe!

This moist chocolatey dessert will turn heads (in a good way) and provide you with a nutrient-dense fudgy brownie you can use every season. It’s perfect for parties, Christmas baking, get-togethers, or a Valentine’s Day treat.

Maple and beet brownies are the perfect combination of garden and dessert you didn’t know you needed.

Looking for another fun beet recipe? Try our Beet Pizza Crust. Or try our regular Brownie Recipe.

The Hidden Benefits of Beets

Red beets are the antioxidant-rich ingredient that makes these brownies a superfood dessert.

…beets are highly nutritious and packed with essential vitamins, minerals, and plant compounds, many of which have medicinal properties…In fact, they contain a bit of almost all of the vitamins and minerals your body needs. (source)

Beets may also help lower blood pressure, fight inflammation, and improve brain function!

Tools for Maple & Beet Brownies

• Grain Mill
• Mixer with Paddle Attachment
• Blender
• Mixing Bowl
• Baking Pan (9×9)
• Spatula
• Baking Sheet
• Foil
• Parchment Paper

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Nutritional Powerhouse Ingredients

• 8oz Beets, roasted
• 1 Cup Maple Syrup
• 4 Eggs
• 8oz Chocolate (dark or semisweet chips work great)
• 1 Cup Butter, unsalted
• 1 Cup (195g) AP Blend of Wheat Berries (1/3 Hard White, 1/3 Soft White, 1/3 Kamut)*
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1 tsp Baking Powder
• 1 tsp Vanilla

Mastering Maple & Beet Brownies

Roasting the Beets

1. Preheat oven to 400 degrees
2. Wash beets and remove greens
3. Wrap beets in foil and place on baking pan
4. Baking for 45-60 minutes, or until soft
5. Let cool for 15 minutes before unwrapping
6. Peel off the outer skin of beets (it should come off easily after roasting)
7. Store in fridge until ready to use

Making the Brownies

1. Preheat oven to 350 degrees and prepare a 9×9 pan
2. Melt butter and chocolate in a small saucepan over low heat, stirring often until smooth
3. Remove from heat and set aside
4. Blend beets and maple syrup
5. Add eggs, vanilla and beet mixture to the mixer and lightly beat together
6. Slowly pour the chocolate into beet and egg batter and incorporate
7. Mill flour into mixing bowl and add cinnamon, salt, and baking powder
8. Beat batter until well combined, do not overbeat
9. Pour into prepared pan and bake for 30-40 minutes** or until a toothpick comes out almost clean
10. Let cool at room temp. for 15-20 minutes and then place in fridge to finish cooling, uncovered, for 1-2 hours
11. Cut and serve!

Notes:

• *you can use just soft white wheat berries if that is what you have
• **baking time can vary depending on pan size/depth, oven, and gooeyness preference
• I like to roast my beets the day before I bake so I don’t have to do it all in one day
• Don’t be alarmed if things in the bathroom look a little different the next day after eating one!
• You can easily double the recipe and use a 9×13 pan
• Try using a mini muffin pan for brownie bites
• 1 cup of wheat berries will give you about 1.25-1.5 cups of flour

Let’s Make Some Delicious Brownies

Roasting the Beets

Preheat oven to 400 degrees. Wash beets and remove greens.

Wrap beets in foil and place on baking pan. I prefer to wrap and roast in foil to not lose the liquids. Baking for 45-60 minutes, or until soft. Let cool for 15 minutes before unwrapping.

Peel off the outer skin of beets (it should come off easily after roasting). Store in fridge until ready to use.

Making Maple & Beet Brownies

Preheat oven to 350 degrees and prepare a 9×9 pan. Melt butter and chocolate in a small saucepan over low heat, stirring often until smooth. Remove from heat and set aside.

Blend beets and maple syrup.

Add eggs, vanilla and beet mixture to the mixer and lightly beat together.

Slowly pour the chocolate into beet and egg batter and incorporate.

Mill flour into mixing bowl and add cinnamon, salt, and baking powder.

Beat batter until well combined, do not overbeat.

Pour into prepared pan and bake for 30-40 minutes** or until a toothpick comes out almost clean.

Let cool at room temperature for 15-20 minutes and then place in fridge to finish cooling, uncovered, for 1-2 hours.

Cut and serve!

Flavor Variations and Serving Suggestions

I haven’t tested too many variations on these maple & beet brownies, but you could substitute AP flour or gluten-free flour with slight measurement adjustments. I prefer to use dark chocolate bars chopped for a bitter bite, but my kids prefer semi-sweet chips.

Some fun twists might be adding crushed peppermints, cream cheese icing, or even gingerbread spices! You can also add in some extra non-melted chocolate chips for extra chocolatey goodness.

I suggest serving maple & beet brownies with vanilla ice cream, whipped cream, or a mug of hot cocoa. They can be eaten cold or warmed up in the microwave.

Storage for Brownies

Store in an airtight container in the refrigerator for 3-4 days. You can also freeze individually sliced brownies for 2-3 months and thaw before eating.

Maple and beet brownies represent more than just a dessert – they’re a homestead kitchen adventure that bridges nutrition, treats, and the garden. With this reimagined traditional recipe, healthy can be delicious!

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