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Chocolate & Beet Brownies

by jfaubert on January 15th, 2012

For many years in Vancouver I worked in a restaurant that made a very good chocolate cake. Customers loved that cake but had no idea of it’s secret ingredient. Beets. Yup, red They gave no real flavour to the cake but helped to keep it very moist. Recently, I had the idea to add beets to a chocolate brownie recipe. Worked out pretty well. I used a fresh beet that I boiled, but you could certainly use canned if you like. It is best to use the best chocolate you can though. If you only have chocolate chips that’s OK, but the better the chocolate, the better the brownie.

These brownies will remain super moist for days – if in fact they last that long at all. Not likely.

Chocolate & Beet Brownies

10 0z (1 1/4 cup) chocolate

1 cup butter

4 eggs

2 1/2 cups brown sugar

1 1/4 cup flour

1/2 tsp baking powder

1/2 tsp vanilla

pinch salt

1/2 cup chopped red beets

Boil beet under very tender (or use canned if you prefer). Place beet in food processer and pulse until small chunks (do not puree). Reserve.

In a double boiler or microwave, melt chocolate and butter together. In a mixing bowl mix together brown sugar and eggs. Blend in flour, baking powder and salt.  Fold in  chocolate, vanilla and beets until well incorporated. Lightly grease a 9×13 pan. Bake at 350° for approx. 35 minutes or until brownie is just firm.

Beets and chocolate. Who knew they go so well together.

From → fork, recipes

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