Chocolate Beet Brownies

March 10, 2015

Chocolate Beet Brownies

Recipe Provided By Chef Stephanie Green, RDN – www.GreensCookery.com

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: 24 brownies

Ingredients

1 pound beets

4 sticks unsalted butter (2 cups), plus additional

3 cups extra dark unsweetened baking chocolate (1 pound)

6 large eggs

2 teaspoon vanilla extract

2 cups packed brown sugar

2 cups white granulated sugar

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Preparation

1. Cut leaves and stems off of beets and discard. Scrub beets and cut away any dark brown areas. Slice

beets into 1/2 inch thick pieces. Place beets in a microwave steamer and cook on high for 5 to 6 minutes

or until tender when pierced with a fork. Transfer cooled beets to food processor and pulse until finely

minced.

2. Preheat oven to 350 degrees.

3. Prepare the 13 x 18 inch half-sheet pan by adding a dab of butter to the center of the pan to anchor

the parchment paper. Line with parchment paper and grease thoroughly with additional butter including

the sides of the pan.

4. Slice butter into tablespoon size pieces and place into a double boiler. Add chocolate and cook over

low heat until chocolate begins to melt. Stir occasionally. Remove from heat and let cool.

5. Fit stand mixer with a paddle and beat eggs for 30 seconds on low speed. Add vanilla and brown sugar

and mix on medium-high until light and airy for 2 minutes.

6. Add minced beets and melted chocolate. Mix for 30 seconds on low until just combined.

7. Whisk flour, baking powder and salt in a medium size mixing bowl. Add to batter and mix on low for

30 seconds or until just combined.

8. Spread batter evenly into prepared pan.

9. Bake 30 minutes or until a wooden skewer inserted into the center comes out clean.

10. Allow brownies to cool completely before transferring to a cutting board and slicing into squares.

Cut into 24 squares and serve. Refrigerate or freeze leftovers.

Cook’s Note: Beets can be cooked in a saucepan in 1/2 inch of water. Bring water to a boil, reduce heat

and simmer for 20 minutes or until tender.