Beet Fudge Brownies – Sunday

Cut the beets in half or quarters so that they are all the same size, put them in a saucepan with water and bring to a boil. Boil until tender. Drain and fill with cold water twice, let stand in cold water.

Melt the butter and dark chocolate in a saucepan, stirring constantly, until melted and smooth. Give a full whip, 2-3 minutes,
Whisk three eggs in a separate bowl until frothy. Add the eggs to the butter mixture and whisk again for another 5 minutes.

Use your thumbs to peel the cooked beetroot. But in a food processor or smoothie maker with maple syrup, puree. Add the beet puree to the butter mixture, whisk again for a few minutes. The mixture should be light and fluffy.

In another bowl, combine the flour, cocoa and baking powder.

Add it to the butter mixture and stir lightly, just two or three turns with the spoon just right to get the flour combined.

Pour into an 8×8 square pan lined with parchment paper. Scatter the chocolate chips on top. Place in preheated 170 degree oven on top shelf and bake for 20-25 minutes. When a toothpick is inserted, it should come out with a few sticky crumbs, not clean.

Remove from the oven and transfer to a wire rack. Let cool completely (I know, very hard to do) before cutting.

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