I’ve cooked the ruby root vegetable in bowling water, roasted in the oven and even used my slow cooker in the past. One time I tried cooking them in the microwave, only to have beet juice sprayed all over the off-white interior. Pickling was fun. But, my favorite way to use beets is to puree it and mix with chocolate, like this bundt cake with cream cheese frosting I made a year ago.
For my most recent bundle of beauties, I decided to try my hand at baking dark chocolate brownies. The beet puree leaves the brownies super moist and remind me of earthy fudge. I nearly ate the entire pan!
- 2 large or 3-4 medium cooked beets
- 1 stick unsalted butter, melted
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 eggs
- ½ cup flour
- ¼ cup unsweetened special dark cocoa powder
- 1 Tbl. instant espresso powder
- ½ cup mini chocolate chips
- Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
- Purée beets in food processor or immersion blender until smooth, scraping down sides as necessary. You should have 1 1/4 cup. Set aside.
- Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
- Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
- Bake 25-30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.