8 ounces boiled and peeled beets 1 cup unsalted butter 4 eggs at room temperature 1 teaspoon vanilla extract 8 ounces dark chocolate chips 1¼ cups white flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup brown sugar
Transfer beets in the food processor; mix until smooth puree Preheat oven to 350°F Line a 9 x 9 x 2-inch pan with parchment paper or grease pan In the sauce pan, melt butter, add chocolate and cook over low heat, stirring constantly until mixture melts. Set aside to cool down. In a bowl, whisk together flour, baking powder and salt. Set aside. In the bowl mix eggs for about 30 seconds. Add vanilla and sugar; mix on medium-high until light and smooth. Reduce speed and add beet puree mix just until combined. Add flour mixture and again, mix just until combined. Pour batter into prepared pan. Bake 25 to 30 minutes. Allow brownies to cool down.