Let’s be clear, these are brownies are not vegetables — but they are a good way to sneak in beets and a little more fiber into your dessert.
Adding beets to brownies offers a nice natural dye, an alternative to red food coloring, to achieve the look of red velvet cake.
½ pound fresh beets, scrubbed
2 sticks unsalted butter
8 oz. dark chocolate, chopped or chips
1¼ cups (150 grams) white whole wheat flour
1½ teaspoon baking powder
¼ teaspoon salt
3 eggs, at room temperature
1 teaspoon vanilla extract
2/3 cup raw demerara sugar (you could use white sugar)
1 tablespoon honey
- Place beets in a saucepan and add water to cover by ½ inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Drain and transfer to ice bath until cool. Transfer cool beets to food processor and pulse until minced.
- Preheat oven to 350°
- Lightly coat a 9-inch by 9-inch pan with non-stick spray.
- Cut sticks of butter into tablespoon size chunks and place in a heavy saucepan. Add chopped chocolate and cook over very low heat, stirring constantly until the chocolate begins to melt. Remove the pan from heat and stir until smooth. Set aside to cool.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, gently mix the eggs for about 30 seconds. Add vanilla, sugar, and honey; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets then slowly add chocolate mixture and mix just until combined. Slowly add flour mixture and again, mix just until combined.
- Pour batter into prepared pan and smooth top with a rubber spatula.
- Bake 30-35 minutes, until a knife inserted into the center comes out clean. Place pan on cooling rack.
- Cut and serve warm, at room temperature, or straight from the refrigerator.