These spicy red velvet brownies make for a unique Valentine’s Day dessert (or for anytime!). This was my first time making a dessert with beets and I must say, it worked out very well. There’s still a little bit of beet flavor, but the honey tones it down and the cocoa makes for a nice complement. Additionally, these are incredibly moist. That would actually be how I’d describe the brownies if I could only pick one word. Maybe red (or reddish) too, if I could pick two words.
I’m actually not a big Valentine’s person, but I still always end up doing a little something for Jesse. I think it’s because I was raised celebrating Valentine’s Day, both in school and at home, and a part of me still enjoys doing something cheesy or cute. What can I say? I don’t go all out though and always keep it low key. We usually have dinner at home with a special dessert (these brownies this year!), and I like to surprise Jesse with a few special dark chocolates from a local chocolatier.
Inspired by Elana’s Pantry Purple Velvet Torte.
Spicy Red Velvet Brownies
- 3 cups red beets, chopped
- 1/2 cup raw honey
- 1 Tbsp pure vanilla extract
- 1/2 cup grass-fed butter, melted
- 4 pasture raised eggs, beaten
- 1/2 cup unsweetened cocoa or cacao powder
- 1 tsp cinnamon
- 1/8 tsp cayenne
- 1/2 tsp sea salt
- 1/3 cup good-quality dark chocolate chips or homemade chocolate chips
- Place beets inside a steamer basket in a pot, and cook for 15-20 minutes or until fork tender.
- Once done, add the beets to a high-speed blender with the vanilla and honey. Blend a couple minutes, or until smooth and well combined.
- Add the cinnamon, cayenne, sea salt, cocoa powder and homemade chocolate chips. Blend on high for a minute or so. Then, add the melted butter and blend again.
- If the beet mixture is still warm, which it most likely will be, temper the beaten eggs by mixing a little of the beet mixture into the eggs. Once mixed, pour the eggs into the blender. This will ensure you don’t end up with scrambled eggs in your brownies! Blend for another minute, or until mixed through.
- Grease an 8×8 pan and pour batter evenly into pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean (it’ll still be beet red though!). Let cool for at least 25 minutes before cutting, as it takes some time for the brownies to set up. If you cut into them too early, they will fall apart.
- Once cool, cut into squares or use cookie cutters to make shapes. I made heart shapes for Valentine’s Day.