Or trick people by saying they’re Red-Velvet Brownies! The beets + dark chocolate merry well together and add a deep richness that takes it to the next level – and it’s relatively guilt-free. Just give it a try! I promise you’ll convert some of the beet-resisters ????!
Ingredients:
- 8 tbsp (1 stick) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 1/2 tsp sea salt salt
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups beet puree (directions below)
- 3/4 cup unbleached flour
- 1 tsp baking powder
- 1/2 cup dark chocolate chunks
- 1/2 cup nuts of choice. Walnuts or pecans work best (optional!)
Instructions
- Preheat oven to 325F. Grease or line a 8×8 metal pan with parchment paper
- Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.
- Add sugar, cocoa powder and salt to combine.
- In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined
- Add vanilla and beet puree, stir to combine
- Add flour and baking powder, stir to combine. Do not overmix!
- Add chocolate chunks, stir to combine
- Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!
Recipe Notes:
* To make beet puree, wrap whole beets (stems removed) in aluminum foil and roast in 400 degree F oven for at least an hour until soft to the touch. Allow beets to cool enough to handle and peel away skin. Puree beets in blender or food processor with just enough water to allow puree to achieve a very smooth consistency.
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