Dark chocolate beet brownies
By Marissa Stevens for Pinch and Swirl – submitted by Anastasia, Carnegie Hill CSA This has become by go-to brownie recipe when beets are in season. They are always such a hit, and you’d never guess that they’re loaded with beets. The beets add moisture to the brownie dough, resulting in a fudgy delicious chocolatey brownie.
Equipment
- Food processor, stand mixer
Ingredients
- 8 oz boiled and peeled beets about 2 medium beets
- 1 cup unsalted butter plus more for buttering parchment paper
- 8 oz dark chocolate chopped or chips
- 1 ¼ cups white whole wheat flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 1 cup golden brown sugar packed
Instructions
- Click here for instructions (Pinch and Swirl)
Notes
This recipe calls for pre-cooked beets. If you don’t have those on hand, add cooking time for beets.