Who says dessert can’t be good for you? These Chocolate Beet Brownies contain a half pound of beets and all the healthy B vitamins, potassium, and nitrates that come with them. In addition, they add a wonderful sweetness and lots of moisture to the brownies. Bake them for the kids as a Thanksgiving dessert or bring them to a holiday party.
2 medium beets, peeled and boiled (should be about 8 oz. when cooked)
- 2 sticks unsalted butter (1 cup)
- 8 ounces of chocolate or chocolate chips - you can use dark chocolate or semi-sweet, whichever you prefer
- 1 1/4 cups whole wheat flour (if using white flour, add another 2 tablespoons)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
Preheat oven to 350 degrees Fahrenheit. Line a 9 x 9 brownie pan with buttered parchment paper or grease generously.
- Quarter cooked beets and puree in a food processor until smooth. You should end up with about 1 cup of beet puree
- Cut butter into chunks and add to a saucepan. Add chocolate and cook over low heat constantly stirring until chocolate is melted and smooth. Set aside to cool
- In a bowl, mix flour, baking powder, and salt
- In a stand mixer fitted with the paddle attachment, gently mix the eggs at a medium-high speed for about 30 seconds and add vanilla and brown sugar. Mix until light and fluffy (about 2 minutes)
- Lower the mixer speed and add the beet puree and slowly add the chocolate mixture until just combined
Add flour mixture and mix until combined
- Pour mixture into baking pan and smooth the top with a spatula
- Bake for 25 to 30 minutes until a knife inserted comes out with just a few crumbs sticking to it. Be careful not to overcook or the brownies will end up dry.
Allow the brownies to cool. Cut and serve while warm. They are also great at room temperature or after being refrigerated.