Makes 16 squares
- 8 ounces fresh beets (approximately 2 medium-sized beets)
- 8 ounces (2 sticks) unsalted butter
- ¾ cup packed dark brown sugar
- ¾ cup granulated sugar
- 4 large eggs, at room temperature
- 1¼ cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¾ cup flour
- ⅔ cup bittersweet (70% cocoa) chocolate chips, or small coarsely chopped chunks
- ¼ cup powdered sugar
Preheat oven to 375°. Remove leaves and stems from beets. Wash and place them, uncut, in a medium saucepan with just enough water to cover. Put the lid on the pan, and bring to a boil. Reduce the heat and simmer until beets are fork tender. Drain, cool, and peel the beets. Cut in half, and puree in a food processor. Generously grease an 8½-inch or 9-inch square baking pan.
Slice butter into chunks, and place in the bowl of an electric mixer. Beat 2 minutes, scraping down bowl several times. With mixer on medium speed, add brown and white sugars. Beat 2 minutes. Reduce mixer to low speed, and add pureed beets, eggs, cocoa powder, salt, baking powder, vanilla extract, and flour. Beat until thoroughly combined. Gently fold in chocolate pieces.
Scrape batter into prepared pan. Bake in preheated oven for 30–45 minutes or until a toothpick inserted into the middle of the brownies comes out clean. Remove from oven and cool 20 minutes. Dust lightly with powdered sugar.
Adapted from recipe that appeared in the Milwaukee Journal Sentinel on Sept. 13, 2016.