I can’t say I’m a big fan of beets, but I usually try to make best of the ingredients I have on hand. So rather than centering a dish around the beets, I chose to integrate them in to Beet Brownies.
The chocolate masks the earthiness of the beets really well — so well, you don’t really taste them.
- 1 cup beets, peeled and chopped
- 4 eggs
- 2 sticks (8 oz.) butter
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup cocoa powder
- 1 TBSP vanilla extract
- 1 tsp salt
- 1 tsp baking powder
- 3/4 cup whole wheat flour
- 1 cup chocolate chips
- Preheat oven to 350F.
- In a small pot or saucepan, cover beets with water and cook over medium heat for 20-25 minutes. Drain, puree and set aside.
- In a skillet over medium heat, melt 2 TBSP butter.
- In a medium pot or saucepan, melt butter over low heat. Add sugars and stir until dissolved.
- In a large bowl, whisk the eggs for 1-2 minutes. Add cocoa powder, salt, baking powder and vanilla extract and whisk to incorporate.
- Add pureed beats and butter-sugar mixture and mix all ingredients together. Add whole wheat flour and chocolate chips and stir until all ingredients are blended.
- Grease a 9×13 baking sheet and pour in batter. Bake 30 minutes or until an inserted toothpick pulls out relatively clean. Enjoy warm or let cool in the pan.
This recipe should yield at least a dozen medium-sized brownies. You can cut them into larger or smaller pieces based on how long you want them to last.
I recommend serving them with vanilla ice cream or whipped cream.