Beets make these brownies a moist mash-up of sweet and savory. Use any color beets, but red give the batter that red velvet sheen. Coffee is optional but brings out the taste of the chocolate.
- 2-3 medium size cooked and pureed beets, to equal 1 cup
- ½ cup unsalted butter (1 stick), melted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all purpose flour (or substitute Bob’s Red Mill Gluten Free)
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons strong black coffee (optional)
- ½ cup chocolate chips
Start by baking the beets, even the day before. My favorite way is to chop off the top and bottom of each beet, rub them with olive oil, and then wrap them in foil. Bake at 350 F for 45-60 minutes or more if necessary. A fork should slide very easily through the beets when done. The skins will slip off easily. Purée in a food processor or with an immersion blender. Three small to medium beets should yield around 1 cup puréed beets.
Preheat oven to 350F. Grease an 8-by-8-inch pan. Set aside.
Combine butter and sugar. Add eggs, vanilla, coffee and beets.
Whisk dry ingredients. Add flour and cocoa powder. Fold in beet mixture, and add chocolate chips. Pour into prepared pan. Bake 30 minutes or until toothpick in center comes out clean. Cool completely before cutting.
– Adapted from earlymorningfarm.com