Your digestive system and internal organs will actually rejoice to see these ingredients coming instead of groaning with disappointment. The easiest way to use beets is to have them for dinner and just bake an extra.* Instant espresso powder gives that powerful, chocolate taste and can be found next to instant coffee.
Ingredients:
1/4 cup(s) water
2 tbsp instant espresso granules -- or instant coffee granules
1/3 cup(s) chocolate chips -- divided
1/4 cup(s) beet(s) -- pureed-*see end note
1/4 cup(s) olive oil
1 tsp vanilla extract
2/3 cup(s) sugar -- turbinado
2 egg(s)
1 cup(s) whole wheat pastry flour
3/4 cup(s) cocoa powder
1 tsp baking powder
1/2 tsp salt
Directions
1. Preheat oven to 350 degrees.
2. Microwave the designated water in a medium sized bowl for 20-30 seconds, then mix in the espresso granules and chocolate chips and stir until smooth. Set aside.3. Mix in pureed beets, olive oil, vanilla, sugar and eggs.
4. Sprinkle dry ingredients over batter in bowl: flour, cocoa, baking powder and salt; mix to combine. (It will be stiff like cookie dough.)
5. Grease the bottom of a 9x9 pan and press dough into the bottom. Sprinkle more chocolate chips, dried dates or chopped walnuts on top if desired. Bake 23 min., and then check to see if center is set when tapping lightly with fingers in middle of pan. Keep in until it is just begins to feel solid in the middle and be sure not over bake as brownies will get dry. Cool before cutting.
*Bake beets for dinner and throw in an extra to use here. Or just scrub the beets well, cut off the leaves, place in a baking dish with 1/2” water, cover with tin foil and bake for 1 hour at 400 degress. They should be easy to pierce with a knife. Just throw the whole beet into your blender and puree.
