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Dark Chocolate Cherry Brownies

Photo: Travis Rathbone
Prep time 15 mins
Bake time 35 mins
Yield Yield: 12 brownies (serving size: 1 brownie)


  • 4 ounces cooked peeled whole beets (about 2), chopped, plus 1 Tbsp. liquid from package
  • 4 tablespoons unsalted butter
  • 6 ounces bittersweet chocolate chips (about 1 cup)
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup whole-wheat flour
  • 1/2 cup dried cherries

Nutrition Information

  • calories 234
  • fat 10 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 35 g
  • fiber 2 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 74 mg
  • calcium 28 mg

How to Make It

  1. In a blender, puree beets with liquid until smooth, scraping down sides with a spatula as needed. (You should have about 1/2 cup puree.)

  2. Preheat oven to 350ºF. Grease an 8-inch square glass baking dish. In a heatproof bowl set over a saucepan of simmering water, melt butter and 4 oz. chocolate, stirring occasionally, until chocolate is smooth. Remove bowl from heat; whisk in sugar. Whisk in eggs 1 at a time until incorporated. Stir in pureed beets, vanilla and salt. Fold in all but 2 Tbsp. flour. Toss remaining 2 Tbsp. flour with remaining 2 oz. chocolate chips and cherries. Fold into batter until just combined.

  3. Pour batter into prepared baking dish and bake until just set, 30 to 35 minutes. Let cool completely in dish on a wire rack. For easiest cutting, refrigerate for at least 1 hour, then divide into 12 squares.