Prep: 20 mins Cook time: 25 mins
Yields: 20 brownies Recipe by: Pinch and Swirl
This recipe sneaks in ½ pound of beets! The key to ensuring that the brownies keep their moist, fudgy texture: don’t overcook them.
Ingredients:
- 8 ounces boiled and peeled beets (about 2 medium beets)
- 2 sticks unsalted butter plus more for buttering parchment paper
- 8 ounces dark chocolate chopped or chips
- 1¼ cups white whole wheat flour (150 grams)
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup golden brown sugar packed
Directions:
- Quarter beets and transfer to food processor; process until pureed, scraping the sides down twice. (You should end up with about one cup of beet puree.)
- Preheat oven to 350°F.
- Line a 9-inch by 9-inch brownie pan with parchment paper or grease pan generously.
- 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.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a bowl or a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add vanilla and brown sugar; mix until light and airy, about 2 minutes. 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.
- 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.
- Cut and serve warm, at room temperature, or straight from the refrigerator (my favorite)