by Francesca Patterson
- 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
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.
Once beets are cooked, peel the skins off of them and cut them in quarters. Food process until you have a smooth puree.
In a large bowl, mix together flour, salt, and baking powder and set aside. Line a baking sheet with parchment paper and grease.
Melt the butter and chocolate chips in a saucepan and set aside.
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.
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.