MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beet And Chocolate Brownies
Categories: Brownies
Yield: 12 Brownies

1 c Unsalted butter (226 g);
- cut into cubes,
- plus extra for greasing
9 oz Beets (250 g); peeled and
- halved
9 oz Dark chocolate (250 g); at
- least 70% cocoa solids,
- chopped into pieces
3 lg Eggs
1 ts Vanilla bean paste
1 c Turbinado or Demerera sugar
- (200 g)
1 1/4 c Self-raising flour (150 g)
Sea salt

Preparation time: 15 minutes Cook time: 45 minutes

For an indulgent dessert, serve these brownies warm with some whipped
cream, Greek yogurt, or a ball of vanilla ice cream.

Preheat the oven to 180°C (350°F). Grease an 8x10" (20x25 cm)
brownie pan and line the base with parchment paper.

Place the beets in a pan, cover with water, and bring to a boil.

Reduce the heat, cover, and simmer for 20 minutes, or until the beets
feel soft when stabbed with a knife. Drain and leave to cool
slightly. Once cool enough, coarsely grate on a box grater.

Place the butter and chocolate in a heatproof bowl set over a pan of
simmering water. Make sure the base of the bowl doesn't touch the
water, and stir until the mixture has melted.

Whisk the eggs, vanilla, and sugar together in a large bowl until
combined, then beat in the melted chocolate mixture until smooth.

Combine a pinch of salt with the flour, sift over the chocolate
mixture, then fold in. Fold in the grated beets, then pour the batter
into the pan and smooth the top. Bake for 25 minutes, or until a
skewer inserted into the centre comes out with a few moist crumbs
clinging to it. Cool on a wire rack for 10 minutes in the pan, before
cutting into 12 squares. Sprinkle with a little extra salt.

Recipe by Emily Ezekiel

Adapted from: Healthiest Vegetables (Quadrille)

Recipe FROM: <https://www.thejc.com/lets-eat/recipe/
beet-and-chocolate-brownies-cogomock>

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