Flourless Beet Brownies

I made this morning! Excellent. Taste, texture and visually were the bomb! Anybody that can’t deal with beets should know that was how red velvet cake came into being. Do yourself and your family a favour, try this recipe a try. You will not be disappointed!

Came out with a really dry texture, not a great mouthfeel

Tasted alright but healthier tasting for sure you can tell there were beets in it

I've never had a bad recipe from NYTIMES. My family gobbled these up! Delicious. I loved that they weren't as overly addictive sugary as normal brownies. I use a kitchen scale and measured out exactly 50g of beets... which isn't much. Couldn't taste beets with all the chocolate yummy. If trying to reduce sugar and flour a goal, these were spot on yum!

Very tasty, if a bit on the sweeter side. I would say that if you know there are beets in there, you can identify the flavour, but I definitely wouldn't notice if I didn't know. Nice and fudgy.

Always looking for a way to “healthify” desserts and this recipe is awesome! You can’t taste the beets at all, and it’s hard to believe there’s no flour. I reduced the sugar, used dark chocolate chips, and skipped adding the additional chocolate chips on top and it still turned out moist and delicious!

I love mixing vegetables into cakes but I'm a bit on the fence with this recipe. Something about the combination of beets and cocoa powder makes it smell a bit like dirt. It may just be psychological due to the color and the consistency but I probably won't make it again. I would recommend skipping this recipe if you do not have a powerful food processor to really puree the beets into the chocolate.

Made as stated except pre-roasted the beets and added a Tbs of espresso powder-- these were delightful. A fudgey cake, slight taste of beets, but it works with the bitterness of the chocolate. I could easily see yogurt pairing well with this (maybe frozen yogurt? With a little honey?). I topped with semi-sweet Ghirardelli chips.

These were absolutely inedible, and not because of the beet. I used semisweet baking chocolate, dutch-processed cocoa powder, and everything else as listed. I didn't use a food processer but I can't imagine that would have made a difference. I kept checking to make sure I didn't miss an ingredient, but nope. Black in color (not from being overcooked) and tasted like eating mouthfuls of unsweetened cocoa powder. Even vanilla ice cream couldn't save them. Super disappointing!

This tasted delicious, but the texture was very dry and crumbly, and I added almost a stick of butter to the batter. Maybe I overbaked it, but the batter was thick, so who knows? I will say this: beet brownies trump black bean brownies. If you're looking for a sneaky veggie dessert.

Moist and chocolaty, excellent recipe with a subtle beet flavor. I made a coffee glaze and brushed it over the still warm brownies. Next time, I’s consider adding a shot of espresso or liquor to the batter. Nuts, orange, caramel or white chocolate would make good additions the batter or a glaze. A whipped goat or cream cheese would make a lovely topping.

Y’all must not have made this right. My wife made these yesterday and they’re absolutely incredible

This was absolute garbage

Wow! This recipe requires some patience but is so worth it. I have a small food processor, so I blended the beets, vanilla, and sugar for a good 5 minutes to get them as smooth as possible. I also rounded the 2 teaspoons of vanilla up to a full tablespoon. The flavor of the final brownies was only reminiscent of beets and the texture was dense and fudgy. The sea salt is a fantastic final touch!

These had a nice, deep chocolate flavor, but they were definitely more like cake than brownie.