Beet Brownies

• Vegetarian

• Produce

  • 1 1/2 cups Beet puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/4 cups Cane sugar, pure
  • 3/4 cup Cocoa powder, natural unsweetened
  • 1/2 cup Dark chocolate chunks
  • 3/4 cup Flour, unbleached
  • 1/2 tsp Kosher salt
  • 2 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted

Found on selfproclaimedfoodie.com

Description

Ingredients

• 8 tablespoons (1 cube) unsalted butter
• 1¼ cups pure cane sugar
• ¾ cup natural unsweetened cocoa powder
• ½ teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups beet puree (less if preferred)*
• 3/4 cup unbleached flour
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chunks

Directions

• Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
• Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.
• Add sugar, cocoa powder and salt to combine.
• In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.
• Add vanilla and beet puree, stir to combine.
• Add flour and baking powder, stir to combine.
• Add chocolate chunks, stir to combine.
• Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!