|
1.
|
To make the beet puree: Preheat the oven to 400°F. Remove the stem from the beet and scrub the skin under cold water. Wrap the beet in aluminum foil and place in the oven. Cook for about 1 hour, or until it’s fork-tender. |
|
2.
|
Open the foil and let the beet cool for a few minutes, until it can be handled, then peel away the skin. |
|
3.
|
In a food processor, puree the beet and yogurt until very smooth. Set aside. |
|
4.
|
To make the brownies: Preheat the oven to 325°F. Spray an 8- or 10-inch cast-iron skillet with cooking spray. |
|
5.
|
In a large bowl, combine the melted butter, sugar, cocoa powder, and salt. |
|
6.
|
In a separate bowl, beat the eggs. Pour them into the butter mixture and stir until well combined. Add the vanilla extract and beet puree, mixing well. |
|
7.
|
Stir in the flour ¼ cup at a time, and mix in the baking powder until just combined. |
|
8.
|
Fold in the chocolate chips. Pour the mixture evenly into the greased skillet. |
|
9.
|
Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean. |
|
➢
|
Make it easier: Don’t have time to roast beets? No problem—use canned beets. |
|
➢
|
Sweet Potato Brownies: Swap out beets for steamed sweet potatoes and follow the recipe as is. |
|
➢
|
Zucchini Brownies: Instead of beets, mix 1 cup of shredded zucchini with yogurt. Puree only if you’re really trying to hide the veggies. |