Feel free to use your favorite brownie recipe, or a box mix! Just fold the grateD beets in at the end. This is my absolute favorite recipe from Sally’s Baking Addiction. FUDGY!
3/4 cup (12 Tbsp; 175g) unsalted butter
4 ounce (113g) semi-sweet chocolate bar, coarsely chopped
2 cups (400g) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (95g) unsweetened natural or dutch-process cocoa powder
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1 and 1/4 cups (225g) semi-sweet chocolate chips
2 cups grated beets
Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. Set aside.
In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate, the chocolate chips, and grated beets. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan. Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
Cover and store leftover brownies at room temperature for up to 1 week.
Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.