Chewy, gooey Cocoa + Beetroot Brownies
I will not lie to you and call these “healthy brownies”…there is a whole stick of butter and ¾ cup of sugar in these (as there should be!). I will say that these are “healthier brownies” than your average, though. Around half the fat, a tiny amount of flour and the added earthiness of beetroot. They are still so indulgent and hit that chocolate craving. Crazy easy and quick to make, too.
-2 Large beets
-½ cup (1 stick) unsalted butter, melted. Plus 1 Tbsp (unmelted).
-¾ cup sugar
-1tsp. vanilla extract
-2 large eggs
-½ cup all-purpose flour
-¼ cup plus 2 Tbsp unsweetened cocoa powder
-½ cup mini dark chocolate chips or roughly chopped dark chocolate
OPTIONAL: almond or orange extract to splash in. You can also zest in some orange peel if you want a little citrus. Adding your nuts or seeds of choice is also a nice touch.
INSTRUCTIONS (12-16 brownies)
1. Preheat oven to 375F. Grease 9inch square baking dish.
2. Thoroughly wash beets and be sure to cut away the rough, dirty root end. TIP: Don’t forget to save the beet greens if they are in good shape. Sautee them up later in olive oil, kosher salt, and lemon juice. You can even throw them in hot soups.
3. Cut the beets into even sized cubes and don’t worry about peeling the skins. Boil the beets until they are tender and puree them while still hot with 1 Tbsp. of unmelted butter until they are smooth. Feel free to add in a bit more butter if your beets need more movement in the food processor.
4. Whisk together the sugar and melted butter until smooth. Add vanilla, then whisk in eggs one at a time. Stir in the beets.
5. Whisk together flour and cocoa powder in separate bowl. Fold in flour mixture into beet mixture until just combined. Pour into prepared pan and top with chocolate.
6. Bake until the batter is set. Insert fork or toothpick and ensure that the batter is no longer raw. Cool brownies, cut into squares and serve.