Beet Berry Brownies
You may wonder "Why add beets?" Well, the color of this decadent brownie would not be the same without them. And they add garden flavor that would be lost without them. Besides, they help keep the batter moist.
Ingredients
- 4 ounces unsweetened baking chocolate
- 8 tbsp 1 stick butter, softened
- 4 small trimmed beets cooked, peeled and pureed (about ½ pound)
- ¾ cup raspberry or blackberry jam I prefer seedless
- 2 large eggs
- ¼ tsp salt
- 1 ½ cups sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 10 to 12 oz bag of chocolate chips
Instructions
- Preheat oven to 350° (325° if using a convection oven). Lightly grease or coat with cooking spray a 9 x 13-inch pan.
- Place the chocolate and butter in a saucepan or microwavable bowl and heat until melted. Add the pureed beets and ¼ cup of the berry jam and whisk till smooth. Set aside.
- Crack the eggs into a large bowl, add salt and beat until foamy. Add the sugar and vanilla and whisk until blended.
- Whisk in the chocolate-beet mixture, add the flour and continue whisking until the flour is just incorporated. Pour the batter into the prepared baking pan.
- Gently melt the remaining ½ cup of berry jam without boiling it and drizzle over the top of the batter. Use a knife to make a swirled pattern, lightly cutting through the batter.
- Bake for 25 to 30 minutes (convection oven - bake for 20 minutes), until knife inserted in the center comes out almost clean. DO NOT OVERBAKE!
- Top with chocolate chips when the brownies are right out of the oven.