Beet Brownies

2 medium beets, roasted, peeled and rough chopped*
8 ounces (2 sticks) unsalted butter
8 ounces semi-sweet chocolate squares or chocolate chips (1 1/3 cup)
2 Cups granulated sugar
3 large eggs
2 tsp. vanilla extract
1 cup all-purpose flour [can substitute gluten-free all-purpose flour]
pinch of salt
1 cup semi-sweet chocolate chips


  1. Pre-heat oven to 350 degrees. Spray a 9 x 13-inch pan with cooking spray.
  2. Melt butter and 8 ounces of chocolate in a double-boiler [or a large stainless steel bowl set over a pan filled with 1-inch of simmering water] over low heat, stirring constantly. Set aside to cool slightly.
  3. Place roasted beets and sugar together in food processor and puree. Add eggs and vanilla; blend well. Add the beet puree to the melted chocolate and then stir in the flour, salt, and chocolate chips by hand.
  4. Pour batter into prepared pan and bake for 30-35 mins. or until a toothpick inserted in the center of the brownies comes out with dry crumbs, not wet batter. Remove from the oven and transfer to a cooling rack. 
  5. Cut when cool. Store in airtight container. 

*To roast beets: Wash beets and trim off tops. Wrap each beet individually in aluminum foil. Place on a sheet pan and bake in a preheated 425 degree oven for 45-50 minutes until beets are tender when pierced with a fork. Allow to cool completely. Use a paring knife to peel the skin from the beets. 

Yield: Makes 24 brownies