Categories: cookie bars
Ingredients
- 1/2 lb. fresh beets, scrubbed
- 1 cup unsalted butter
- 8 oz. dark chocolate, chopped or chips
- 3 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup packed golden brown sugar
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Directions
- Place beets in a saucepan and add water to cover by 1/2 inch. Set over medium heat and bring to a boil. Reduce heat and simmer 25 to 35 minutes, until tender. Drain and transfer to and ice bath until cool. Transfer cool beets to a food processor and pulse until minced.
- Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper; lightly coat with butter.
- In a medium microwave-safe bowl, melt the 1 cup butter and chocolate together. Stir until smooth and set aside to cool.
- In a large mixing bowl, whisk together the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets, then slowly add melted chocolate and mix until just combined. Slowly add flour, baking powder and salt and mix until combined.
- Pour butter into prepared pan and smooth top with a spatula.
- Bake 30 to 35 minutes, until a knife inserted into the center comes out clean. Remove from oven and allow brownies to cool before cutting and serving.
-
makes 16 to 25 brownies.