Dark Chocolate Beet Brownies
| Servings |
Ingredients
- 8 ounces raw beets peeled and halved
- 8 ounce unsalted butter 2 sticks
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 4 eggs
- 1 1/4 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 T vanilla extract not imitation
- 3/4 cup white flour
- 1 cup chocolate chips preferably 60 percent or more cacao
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- In a small pot, add beets and cover with water. Heat over medium heat and cook 20–25 minutes until very soft. Drain, puree and set aside to cool.
- In a medium pot over low heat, melt butter. Turn heat to medium-low and add both sugars. Stir until the sugar is dissolved, about 2–3 minutes, and remove from heat.
- Beat the eggs on medium with a mixer for about 2 minutes. Add cocoa powder, salt, baking powder and vanilla extract, and incorporate well.
- Add pureed beets and butter-sugar mixture and mix well. On low speed, add flour and then chocolate chips, scraping the sides as needed.
- Spray a 9 x 13 pan generously with cooking spray, add batter and bake 30 minutes until knife comes out clean or with just a few crumbles. Cool in the pan before turning out onto a cooling rack.
- Enjoy warm!
Recipe Notes
Adapted from Sac Mag (www.sacmag.com) Total time ~1 hours (30 minutes active) Makes 24 small brownies