Ingredients

The following ingredients have 15 Servings
  • 9 ounces beets (about 3 beets)
  • 4 ounces 60% chocolate
  • 8 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour ( or garbanzo bean flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Instruction

  • Trim long roots and greens from beets and clean off any dirt. Dice them into quarters (or smaller, depending on the size of your beets) and set in a pot of water to boil. Boil until easily pierced by a fork, approximately 30 minutes. Drain and let cool until they are comfortably handled.
  • Preheat oven to 350°F and grease a 9x13 baking pan or line with parchment paper and spray paper
  • Melt chocolate, butter, and sugar together in a saucepan set over medium-low heat. Whisk until smooth and completely melted. Remove from heat.
  • Once the beets have cooled, the peels should slip off easily. Place peeled beets in blender or food processor and puree until smooth.
  • Mix beets, eggs, vanilla, and cocoa powder into melted mixture until well combined.
  • In a medium bowl, mix together flour, baking powder, and salt. Add the flour mixture to the large bowl and stir until all the flour is incorporated.
  • Pour into prepared pan and smooth the top.
  • Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool as much as possible before cutting. Great the first day, better the second.
  • For thicker brownies, use a square pan and increase baking time to 40-45 minutes.