splash of olive oil
1 bar of good chocolate (3-4 oz) or equivalent amount of chocolate chips
¾ cup whole wheat pastry flour or all-purpose flour
2 teaspoons baking powder
a pinch of salt
6 Tablespoons butter (easier to beat at room temperature)
¼ cup brown sugar or white sugar
1 ½ teaspoons vanilla extract
2 eggs* (at room temperature)
*Note: use 1 egg instead of 2 to make denser, chewier brownies (this recipe makes rather “cake-like” brownies)
nuts, sprinkles, or other add-ins of your choice (optional)
Wash and remove the greens from beets. Pat beet roots dry, then drizzle with a little olive oil, wrap in tin foil, and roast in a 400F oven until soft (about 40 minutes). Cool beets, then puree and set aside.
Preheat oven to 350F, then butter and flour a small (8″ or 9″) cake pan or pie dish.
Melt chocolate in a double boiler or in the microwave. (If microwaving, heat in 30-second intervals, stirring after each warming, until chocolate is smooth and creamy.) Set aside to cool.
In a small bowl, mix together flour, baking powder, and a pinch of salt.
In a large bowl, use a hand mixer (or a lot of elbow grease and a whisk) to beat butter and brown sugar until creamy.
Next, beat in vanilla extract and eggs.
Stir in ¾ cup beet puree, the melted chocolate, and finally the flour mixture.
Pour your batter into the prepared pan and add sprinkles if using. Bake for 30 minutes. Cool and serve.
See if your guinea pigs…I mean friends and family members…can guess the secret ingredient!
Recipe from A Bikeable Feast blog.