Orange-Beet Brownies
Once these babies are cool no one would ever guess they contain beets!
- 12
- Average
- Average budget
Ingredients
- 3 small beets, trimmed
- 8 oz. good-quality bittersweet chocolate (such as Ghirardelli 60% cacao)
- 1 stick salted butter, diced
- 1 cup granulated sugar
- 3 eggs
- zest of 1 orange
- 3 tbsp. orange juice, divided
- 1 1/4 cups self-rising flour*
- confectioner’s sugar, for dusting
Preparation
Step 1
To make the beet purée: Preheat oven to 400°F, wrap the beets in foil and roast for 45 minutes or until the beets are easily pierced with a fork. Let cool until they can be handled easily, then peel and dice. (I usually do this the day before I plan to bake the brownies.)
Step 2
Add diced beets and 1 tablespoon of orange juice to the bowl of a food processor and blend to a purée, set aside to cool.
Step 3
Lower oven temp to 350°F and lightly grease an 8×8 pan, set aside.
Step 4
Break the chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water. Add the diced butter and let melt, stirring often.
Step 5
In another bowl, beat the sugar with the eggs until smooth and creamy. Stir in the orange zest and remaining orange juice, puréed beets and flour. Then slowly add the melted chocolate and beat until fully combined.
Step 6
Pour the batter into the prepared pan and bake for 35-40 minutes.
Step 7
Allow to cool for 15 minutes in the pan before removing to a rack. Then cool for another 15 minutes before attempting to cut. Dust with confectioner’s sugar and enjoy!
*To make gluten-free self-rising flour: Combine 2 cups of gluten-free flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk to combine.