Prep: 20 min
Total time: 50 min
Makes: 12-16 brownies
1 cup all-purpose flour
3/4 cup cocoa powder
1 tbsp instant coffee granules
1 cup raw beets, loosely packed, peeled, grated (about 1 medium beet)
1/2 cup unsalted butter, melted
3/4 cup sugar
3 large eggs
1 tbsp vanilla
1 cup chocolate chips
1 cup walnuts, toasted and chopped
Preheat oven to 325F. Line an 8-in. square baking pan with parchment paper.
In a large bowl, whisk together flour, cocoa, coffee and salt until combined.
In a blender, combine beets and butter until pureed, scraping down sides as needed. Pulse in sugar, eggs and vanilla until just combined.
In a microwave-safe bowl, heat chocolate chips on medium for 30-sec. intervals, stirring after each, until just melted. Scrape into flour mixture along with beet mixture. Stir together until just combined. Stir in walnuts.
Scrape batter into prepared pan and bake for 25-35 min, until a toothpick inserted into centre comes out clean with a few moist crumbs clinging. Cool completely in pan on rack, 2 hrs. Cut into bars.
Tip: It’s not easy to wait for brownies, but they will slice more easily if you allow them to cool completely in the fridge.
Originally published in the ParentsCanada Fall 2018 issue.