Sunday, October 14, 2012

Red Velvet Beet Brownies

Extended Shelf Life for: Beets
The truth is, I don't really like beets and never have any clue what to do with them when the man brings them home. Also, while I enjoy healthy alternatives, I think making brownies with lots of rich butter and sugar is acceptable and honorable - you're making brownies for goodness sake, the whole objective is to have something sinfully delicious - just don't eat a pan everyday and that's being healthy (in my book anyway).

But, back to the subject at hand, beets and brownies, a healthy alternative or a fantastic way to use up beets, this brownie recipe comes from the great, always inspirational, Vegetarian Times.


Preheat your oven to 350 F and prepare a 9 inch or 8 inch square pan with cooking spray.

Process two large cooked beets in a food processor or on the mincing option of a high-quality juicer if you have one. You will need a total of one cup of beet puree total.

In a separate bowl, whisk together 1/2 cup softened or melted Butter and 1 cup Sugar, until smooth. Add 1 tsp. Vanilla, then whisk in two large Eggs.

In a small bowl, whisk together 1/2 cup Flour and 1/4 cup plus 2 Tbsp. Cocoa Powder. Fold flour mixture into beet mixture, then add 1/2 cup mini-chocolate chips.

Pour into prepared pan and bake for 30 minutes or until toothpick comes out clean. Enjoy!

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