Does the world REALLY need another brownie recipe? Of course! Because these incredibly decadent brownies are fudgy and gooey on the inside, with a crinkly topping and a surprise ingredient…. Beets! Why beets? Because beets and chocolate are actually an amazing combination. They complement one another by adding an earthy sweetness, beautiful red hue, and deliciously rich texture!
Ingredients
- 2 medium beets, washed, peeled & diced
- 1 pound semisweet chocolate
- 4 tbsp unsalted butter (dairy-free butter if you want this to be dairy-free)
- 3/4 cup all-purpose flour
- ½ tsp baking powder
- 3 large eggs at room temperature, I place mine in a bowl of warm water
- ½ cup beet purée
- 1 ½ cup sugar
- 1 tsp vanilla extract
- ¾ teaspoon salt
- 12 oz semisweet chocolate chips
Instructions
- Grease a 9x11 inch pan and set aside. Preheat the oven to 350 degrees.
- Steam beets using a steamer over a pot with boiling water, until a knife easily pierces the skin. Transfer to a blender and add 1 Tbsp. water from the pot. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms. Be careful not to add too much water at a time. You want the purée to be the consistency of applesauce.
- Measure out ½ cup purée (you can use any extra purée for another use)
- In a bowl set over a saucepan of simmering water, melt the chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
- In a small bowl, sift together the flour and baking powder. Set aside
- In another large bowl, using a handheld electric mixer beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt.
- Add the beet puree to the melted chocolate and mix to combine.
- Using a rubber spatula, fold in the chocolate/beet mixture a little at a time, then fold in the flour and baking powder mixture.
- Stir in the chocolate chips.
- Scrape the brownie batter into the prepared pan, then smooth it into an even layer.
- Bake for about 25 minutes, until the center is set. Turn off the oven and leave the brownies inside for 10 minutes. Remove and place on a cooling rack.
- Allow to cool for at least 30 minutes before cutting.
