Beets, what are they good for? Well for one they make an already delicious brownie recipe turn a beautiful color of red, and just in time for Valentine’s Day. Enjoy this special treat for a very special day, my husband certainly enjoyed taste testing them and was surprised they actually had beets in them.
- Prep Time: 20m
- Cook Time: 40m
- Total Time: 1h
- Yield: A dozen brownies
- 1 cup pureed red beets
- 2 sticks unsalted butter
- 8 ounces semi-sweet chocolate chips
- 1 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup sugar
- Preheat oven to 350 F
- Spray a 9-inch by 9-inch brownie pan
- Cut sticks of butter into chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until the mixture is melted and smooth. Remove the pan from the heat and set aside to cool.
- In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
- In a large bowl or stand mixer add the eggs and gently mix for about 30 seconds. Addd the vanilla and sugar; mix until light and airy, about 2 minutes.
- Add the beet puree to the wet ingredients and combine. Then slowly add the chocolate mixture, making sure all ingredients are room temperature or you will have scrambled eggs.
- Combine the wet and dry ingredients together until just combined. Do not over mix or you will have very dense brownies.
- Pour the batter into prepared pan and bake.
- Oven temperatures and brownie pan size may vary, so check after 20 minutes and continue cooking until a toothpick inserted comes our with just a few crumbs.
- Allow brownies to cool before cutting and serving.