Orange Zested Brownies with….

orange brownies CU

Guess what else is in these brownies?

Think healthy. 

Yes, there’s chocolate. Dark, so we get those antioxidants.

There’s sugar and butter yes, but we went halfsies. No-calorie Stevia and half oil/half butter. I’m thinking I’ll use genuine cane sugar next time, just because I could barely taste that artificial sweetener aftertaste. My tongue is sensitive to it though, so you may not mind it.

But guess… something #strangebutgood (not sure if I should use hashtags in post- its probably annoying ha!)

Its good for your blood, circulation, body, healthy.. .general well-being. And most people HATED it until the health food kick and its amazing pairings with goat cheese or citrus.


Yes. Some wonder, why would I put beets in brownies? I eat them separately (or not at all.) But they have such a natural amount of sweetness when roasted that I just couldn’t resist seeing what would become of it. And since beets + orange = good and chocolate + orange = good, I figured the trifecta would result in delicious! 

There’s a lot going on with these, they taste even better on day 2. They taste fudgy, like those really thick brownies, not cake-like and crumbly. I recommend refrigerating them too.

Next time I think I’ll do natural sugar and toss the beets in some coco powder for an extra chocolate kick. It will practically taste like chocolate chips.

beet brownies

RECIPE adapted from Tasting Table
3 small beets, green tops removed
1 stick of butter
1/2 cup canola oil
9 ounces semi-sweet chocolate chips
1¼ cups stevia (or regular sugar)
3 large eggs
Zest of 1 orange plus 3 tablespoons orange juice
1¼ cups self-rising flour

1. Wrap beets in foil. Roast in 400 degree oven for 1 hour. Once cool, peel off skins. Place beets in a food processor and process until chopped. Set aside.

(I would actually toss with a bit of cocoa powder at this point to make it extra chocolate-y)

2. Preheat the oven to 350°. Grease a 9-by-13-inch baking pan with PAM.

3. Melt butter and oil together in a microwave bowl until liquid. Add in dark chocolate and stir to combine.

4. In a bowl of a stand mixer, beat together the sugar and eggs on medium speed until combined. Increase the speed to high and whip until the eggs are thick and pale yellow, 2 to 3 minutes.

5. Stir in the melted chocolate-butter mixture, the orange zest and juice, and the chopped beets.

6. Sift the flour in a sifter, then add into the chocolate-egg mixture. Use a rubber spatula to fold the flour into the batter until no dry streaks remain.

7. Pour into prepared pan and bake for 20-30 minutes, until edges are cracked and toothpick comes out clean. Transfer the brownies to a wire rack to cool.

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