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!
- 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
- 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.
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