Dark Chocolate Beet Brownies

Ingredients

• 8 ounces boiled and peeled beets (about 2 medium beets)
• 1 cup unsalted butter (2 sticks, plus more for buttering parchment paper)
• 8 ounces dark chocolate (chopped or chips)
• 1 1/4 cups white whole wheat flour ((150 grams))
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs (at room temperature)
• 1 teaspoon vanilla extract
• 1 cup golden brown sugar (packed)

Instructions

1. 1

   Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. (You should end up with a scant one cup of beet puree.)

2. 2

   Preheat oven to 350°F (180° C).

3. 3

   Line a 9 x 9 x 2-inch (23 x 23 x 5 cm) brownie pan with parchment paper or grease pan generously.

4. 4

   Cut sticks of butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over low heat, stirring constantly until mixture melts and is smooth. Remove the pan from heat and set aside to cool.

5. 5

   In a medium bowl, whisk together flour, baking powder and salt. Set aside.

6. 6

   In the bowl of a stand mixer fitted with the paddle attachment, gently mix 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 beet puree and then slowly add chocolate mixture; mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan and smooth top with a rubber spatula.

7. 7

   Bake 25 to 30 minutes, until a knife inserted into the center comes out with just a few moist crumbs sticking to it. Allow brownies to cool for 5 minutes then transfer with parchment to cooling rack.

8. 8

   Cut and serve warm, at room temperature, or straight from the refrigerator (my favorite).