Categories: cookie bars

Ingredients

• 1/2 lb. fresh beets, scrubbed
• 1 cup unsalted butter
• 8 oz. dark chocolate, chopped or chips
• 3 eggs, at room temperature
• 1 tsp. vanilla extract
• 1 cup packed golden brown sugar
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt

Directions

1. Place beets in a saucepan and add water to cover by 1/2 inch. Set over medium heat and bring to a boil. Reduce heat and simmer 25 to 35 minutes, until tender. Drain and transfer to and ice bath until cool. Transfer cool beets to a food processor and pulse until minced.
2. Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper; lightly coat with butter.
3. In a medium microwave-safe bowl, melt the 1 cup butter and chocolate together. Stir until smooth and set aside to cool.
4. In a large mixing bowl, whisk together the eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets, then slowly add melted chocolate and mix until just combined. Slowly add flour, baking powder and salt and mix until combined.
5. Pour butter into prepared pan and smooth top with a spatula.
6. Bake 30 to 35 minutes, until a knife inserted into the center comes out clean. Remove from oven and allow brownies to cool before cutting and serving.

7. makes 16 to 25 brownies.

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