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Red Velvet Beet Brownies - How to make “Red Velvet Beet Brownies” Easy Recipe Home Baking

Red Velvet Beet Brownies

Dense, fudgy chocolate brownies made with pureed beets for a natural magenta hue, loaded with white chocolate chips and topped with a tangy cream cheese frosting. Better cold than warm — trust the process
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 20
Course: Basics, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 cup pureed beets (from one 16 oz can)
  • ¼ cup beet juice, reserved from the can
  • 2 large eggs
  • 1 egg yolk
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 8 oz white chocolate chips (or semi-sweet chips or chopped nuts)
  • red food coloring (optional, for brighter color)
For the Cream Cheese Frosting
  • 3 oz cream cheese, cold
  • 2 tbsp unsalted butter, softened
  • 1–2 tbsp milk
  • 1 tsp vanilla extract
  • 1½ cups powdered sugar
  • decorating sugar or sprinkles (optional)

Method
 

Make the Beet Puree
  1. Preheat oven to 350°F. Grease a 9-inch square baking pan or line the bottom with parchment paper
  2. Drain the canned beets, reserving the liquid. Place the beets in a food processor with about ¼ cup of the reserved beet juice. Process on high until completely smooth, scraping the sides of the bowl as needed
Make the Brownie Batter
  1. In a large bowl, beat together the eggs, egg yolk, and canola oil until smooth
  2. Add the beet puree, reserved beet juice, granulated sugar, brown sugar, and vanilla extract. If you want brighter red brownies add a few drops of red food coloring now. Beat until just combined
  3. In a medium bowl, stir together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat until just incorporated — the batter should still have some lumps
  4. Stir in the white chocolate chips
Bake
  1. Scrape the batter into the prepared baking pan and spread evenly. Bake for 20–25 minutes until a toothpick inserted into the center comes out clean
  2. Cool in the pan for about 15 minutes. Run a sharp knife all the way around the edge to release the brownie. Place a cutting board on top and quickly flip the pan over. Peel off the parchment paper
  3. Flip the brownie right-side up onto a cooling rack and leave to cool completely before frosting
Make the Frosting and Finish
  1. In a medium bowl, beat together the cold cream cheese, softened butter, vanilla extract, and 1 tablespoon of milk until just combined
  2. Beat in the powdered sugar ¼ cup at a time until smooth. Add the second tablespoon of milk if you prefer a thinner, more spreadable consistency
  3. When the brownie is completely cool, spread the frosting evenly across the top. Sprinkle with decorating sugar or sprinkles if desired
  4. Cut into 20 pieces using a sharp knife or pizza cutter. These brownies taste even better cold — refrigerate for at least 30 minutes before serving if possible

Notes

These brownies genuinely taste better cold than warm — refrigerate before serving for the best texture and flavor. White chocolate chips can melt during baking and leave holes or streaks on the surface; swap for semi-sweet chips, dark chocolate chips, or chopped nuts if you prefer a cleaner look. For a brighter red color add red food coloring to the wet ingredients before mixing. Store covered in the refrigerator for up to 5 days