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Brownies aux betteraves

Beetroot Brownies

Preparation time: 15 minutes

Cooking time: 45 to 50 minutes


With the cold weather upon us, we just want to treat ourselves to a good dose of comfort, don't we? And there's no better way to do it than with decadent, freshly baked brownies!

Our secret ingredient for this recipe? Beets! Not only does this little root vegetable provide an abundance of nutrients, it also makes these brownies perfectly moist.

Let's get bakin'!



  • 1 cup (130 g) all-purpose flour
  • 1/4 cup (25 g) cocoa powder
  • 1/4 teaspoon fine grey sea salt
  • ½ tsp ground nutmeg
  • 225 g dark chocolate, chopped
  • 1/2 cup (125 mL) organic virgin canola oil
  • 3 eggs* (see notes for vegan version)
  • 1 cup (210 g) brown sugar
  • 2 tsp vanilla extract
  • 2 cups (500 ml) beetroot, grated


1. Place rack in the center of the oven and preheat it to 325°F. Oil an 8-inch (20 cm) square baking dish.

2. In a medium bowl, whisk together the all-purpose flour, cocoa, nutmeg and salt. Set aside.

3. In a small bowl, melt chocolate in the microwave (for 20-30 seconds at a time) or in a double boiler. Add oil and whisk until smooth. Set aside.

4. In a large bowl, whisk eggs with brown sugar and vanilla. Whisk in the melted chocolate mixture. Then gently fold in dry ingredients and beets with a spatula. Pour the batter into the baking dish.

5. Bake until a toothpick comes out clean, about 45-50 minutes.

6. Remove from oven and let it cool on a rack. Cut into squares and enjoy!

Notes: *For a vegan version, replace the eggs with three tablespoons of ground chia or flax seeds that you soak in ½ cup of water for a few minutes.


Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe

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