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Monday, August 24, 2015

Dark Chocolate Beet Brownies



My quest of using the beets continues with this brownie recipe. I've mainly bee working with savory recipes and I thought it would be cool to incorporate the beets into a dessert. Most of the recipes on Pinterest for desserts + beets are chocolate based, because the beets blend into the chocolate well.

Recipe from The Way to My Family's Heart.

Ingredients:
-2 large beets, peeled
-3 large eggs
-2/3 cup brown sugar
-2/3 cup sugar
-6 ounces Greek yogurt
-2 tsp vanilla extract
-1 1/4 cup cocoa powder 
-3/4 cup all purpose flour
-1 tsp baking powder
-1/2 tsp kosher or sea salt
-1 cup chocolate chips, at least 60% cocao

In a saucepan add the beets plus some water. Bring to a boil, then reduce to a simmer, simmering the beets until fork tender. Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, which is no problem, but don't add too much water, only what you need. Set the beet puree aside to cool.

In a large bowl whisk together the eggs, Greek yogurt, and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips.  

Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray. Bake at 350 degrees or for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.

I topped mine with a little toasted coconut and powdered sugar before serving.
  
   

The beets made these brownies incredibly moist. I surprised Dave with these when he got home from work and he was pretty happy with them. There was a little bit of a beet aftertaste, but for the most part the beets were masked by the dark chocolate.

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