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Red Velvet Beet Brownies

by Francesca Patterson

Wintertime is definitely the best time to start baking if you haven’t done it before. You can give things as gifts, save them for family gatherings or for your own special treat at the end of the day. There is nothing quite like coming in from the cold to a warm house full of the sweet smell of brownies. 
 
If you had to say there was any downside to baking sweets, it would have to be the excess sugar. So I want to propose a possible solution. We all know that red beets are so sweet we almost think they taste like candy, right? So let’s run with that! Replacing a majority of the sugar in traditional brownies with beets not only cuts down on the guilt, but it also gives you a magically moist and delicious fudge brownie. 
INGREDIENTS
  • 1 cup beet puree (2 medium beets, roasted then peeled& quartered) 
  • 2 sticks of butter (chopped into tbsp, melted) 
  • 1 cup of dark chocolate chips 
  • 1 1/4 cup all-purpose flour 
  • 1 cup light brown sugar
  • 4 eggs (room temp) 
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt 
  • 1 1/2 teaspoon baking powder

DIRECTIONS

  1. Preheat your oven to 375 degrees. Clean your beets and wrap them in tin foil. Place them in the preheated oven to cook for about 1 hour or until it is tender and gives when you squeeze it. 
  2. Once beets are cooked, peel the skins off of them and cut them in quarters. Food process until you have a smooth puree. 
  3. In a large bowl, mix together flour, salt, and baking powder and set aside. Line a baking sheet with parchment paper and grease. 
  4. Melt the butter and chocolate chips in a saucepan and set aside. 
  5. Using a standing mixer with a paddle attachment, beat your eggs for about 30 seconds. Add in your sugar and vanilla and beat on medium-high for about 2 minutes or until light and airy. 
  6. Reduce speed to medium-low and add in your beet puree. Then add the chocolate-butter mixture until just combined. Pour in your flour mixture and mix for another 30 seconds until just combined. Pour this in your lined baking sheet and bake for 25 minutes. 
     
    Makes about 20 brownies. Store in an airtight container for up to 5 days. 

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