November- Beet Brownies

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After initially hearing this idea I thought it would be simple- add pureed beets to brownie batter.  But creating a brownie thats relatively low in refined sugar and hiding the earthiness flavour of the beets proved to be a challenge.  After a number of attempts and many adaptations, I came up with a winner!  A fun dessert your kids will love.  I find them yummy on their own- sans icing, but serve them heated on top of a scoop of vanilla ice cream or frozen yogurt.  The rich colour from the beets will turn the ice cream pink!  For a unique flavour try substituting the oil for 1/2 can of coconut milk.

4 squares of semi-sweet baking chocolate
1/4 cup butter
1/4 olive oil
3/4 cup sugar
1/2 teaspoon salt
3 beets (fully cooked, roasted in the oven)
1 teaspoon vanilla
2 eggs
1 cup flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees.  Butter an 8 inch baking dish.

Gently melt baking chocolate with butter in a double boiler.  Add sugar and salt.  Continue to stir over low heat until sugar dissolves.  Use caution not to overheat the chocolate.

Peel beets and puree using a blender or food processor.  Add oil to the blender to thin out the consistency.    Add chocolate mixture, vanilla and eggs to the beets and blend all together.  In a separate bowl sift together flour and baking powder.  Combine dry and wet ingredients together.  Pour batter into baking dish and bake until an inserted toothpick comes out clean.  Approximately 30 mins.   Enjoy!

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