Beet brownies

photo courtesy of naturalcontents.com

These brownies are rich, moist, and fudgy. For a more cake-like brownie, add an additional 1/2 cup flour and 1/2 teaspoon baking soda to the dry ingredients. 

INGREDIENTS:

1 pound small red beets, scrubbed and trimmed

4 large eggs 

1 1/2 cups sugar

8 ounces melted butter, coconut oil, or canola oil (1 cup), plus more for greasing the pan

2 teaspoons vanilla extract

1/2 cup flour

1 cup cocoa powder, sifted

1/2 teaspoon salt

1/2 cup chocolate chips or walnuts, optional

INSTRUCTIONS:

Put the beets in a saucepan with water to cover.  Bring to a boil and simmer until very tender, 30-45 minutes.  Cool in cold water and slip off the skins.  Mash the beets by hand or puree them in a food processor with a few teaspoons of water.  You should have about 1 cup beet puree.  Preheat your oven to 325 degrees, and lightly grease a 9x9 baking dish.  Combine the flour, cocoa powder, and salt in a  medium sized bowl. Beat the eggs until they are fluffy, using a whisk, hand mixer or stand mixer.  Add the sugar, 1 cup beet puree, melted butter or oil, and vanilla extract, mix combined.  Add the dry ingredients and mix until smooth.  Stir in the chips or walnuts, if using. Bake for 35-40 minutes, until a tester comes out clean. Let cool for half an hour before cutting. 

Makes about 24 small brownies.