Chocolate Beet Brownies
Serves
16
Prep Time
15 min
Cook Time
35 min
Print RecipeIngredients
- ⅔ cup (170 mL) unsalted butter
- 6 oz (175 g) unsweetened chocolate, finely chopped
- ¾ cup (175 mL) granulated sugar
- ½ cup (125 mL) firmly packed brown sugar
- 4 eggs
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- ¼ cup (60 mL) cocoa powder
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) baking powder
- 2 cups (500 mL) packed shredded cooked beets
- 2 oz (60 g) white chocolate, melted (optional)
- ¼ cup (60 mL) finely crushed peppermint candies (optional)
Instructions
- Step 1
Preheat oven to 350°F (180°C). Line 9-inch (2.5 L) square baking pan with enough parchment paper to overhang edges; set aside.
- Step 2
In heatproof bowl set over saucepan of barely simmering water, melt butter and unsweetened chocolate, stirring occasionally. Remove from heat. Stir in sugar; let cool slightly.
- Step 3
Stir eggs into chocolate mixture, one at a time, until well combined. Stir in vanilla. In separate bowl, whisk together flour, cocoa powder, salt and baking powder until combined; stir into chocolate mixture. Fold in beets.
- Step 4
Scrape into prepared pan; smooth top. Bake for 30 to 33 minutes or until only a few moist crumbs stick to a toothpick when inserted into centre.
- Step 5
Let cool completely in pan on rack. Using parchment paper overhang, transfer to cutting board. Drizzle with white chocolate. Sprinkle with crushed candies (if using). Cut into 16 squares. (Make-ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Tips
· Dust brownies with cocoa powder for simple finish.
· For sweeter brownies, substitute semisweet chocolate for unsweetened chocolate.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 270 |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 29 g |
| Fibre | 3 g |
| Sugars | 18 g |
| Protein | 4 g |
| Sodium | 115 mg |
