Carol put the idea of beet brownies in my head when she mentioned her CSA beets were headed for dessert. I was intrigued!
I had a small bunch of beets from my farm share that I never roasted last week, plus a box of Duncan Hines brownie mix at the back of my pantry, and I figured it would be a fun experiment to combine the two. This Chocolate Beet Brownie seems to be the go-to recipe if you want to try baking them from scratch, and is similar to the one Carol sent me.
I boiled the beets and let them cool before removing the tops, tips, and skins. I pureed them in my food processor until they were nearly smooth (the consistency of applesauce) and wound up with a full cup of puree. Then I added the beets to the brownie mix, omitting the 1/4 c. water and 1/2 c. oil specified on the box (but I did add the two eggs). Then I followed the baking instructions.
The result is a deep ruby-colored chocolate brownie that definitely tastes like it has beets in it. Sweet, but earthy with the chocolate flavor only in the background. It’s moist and pleasantly firm, though the beets (or lack of oil?) seemed to make the brownie a tiny bit rubbery. The boys did eat them, though G. left a bite over and there were no requests for seconds.
I’d probably only make them again if I already had pureed beets in my fridge and an urgent need to bake something chocolate. So, probably never.