Adapted from misfitsmarket.com
Beets give these brownies extra nutrition, a reddish hue, and denser texture than typical chocolate brownies, but you really can’t taste the beet. Just a few drops of raw beet juice in vanilla frosting makes the perfect pink frosting.
2 medium beets, peeled, cubed
4 oz dark chocolate
1/2 cup butter, cubed
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cups all-purpose flour
- Place the beets in a saucepan and cover with water. Bring to a boil and cook until the beets are soft, about 20 minutes. Drain and add to a food processor or blender. Process until you get a smooth puree. If it seems dry and chunky, add 1 teaspoon water and blend again until smooth. Portion out 1 cup of puree.
- Spray a 8 x 8 baking pan with cooking spray and heat the oven to 350°F.
- Place the butter and chocolate in a medium sauce pan over the lowest heat setting. Stir until the butter and chocolate are melted. Remove from heat and beat in the sugar, salt, and vanilla. Beat in the eggs until smooth. Add the cooled beet puree and mix until incorporated. Mix in the flour.
- Pour batter into prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean. Cool and frost with beet frosting.
4 tablespoons butter, softened
1 cup confectioner’s sugar
4 tablespoons milk
1/4 teaspoon vanilla
1 small beet
- Mix the butter, confectioner’s sugar, and salt in a bowl until combined. Add 1 tablespoon milk and vanilla and mix until incorporated. Add one or more tablespoons milk as needed until you get a nice consistency for spreading.
- Grate some of the beet on a fine grater. Place grated beet in a fine mesh strainer and press with a spoon over the frosting. You only need a few drops to color the frosting pink. Add as much or as little as you want and mix.