BLOOD MOON ECLIPSE BROWNIES
Ingredients
1/2 pound fresh beets, scrubbed
1 cup unsalted butter, plus more for buttering parchment paper
8 ounces dark chocolate, chopped
1 1/4 cups white whole wheat flour (I buy this from King Arthur Flour)
1-1/2 tsp baking powder
Pinch of salt
3 eggs, room temperature
1 tsp Madagscar vanilla extract
1 cup packed light brown sugar
Directions
Put beets in saucepan and add water to cover by ½ inch. Set over medium heat and bring to boil. Reduce heat and simmer 25-35 minutes, until tender. Drain and transfer to ice bath until cool. Transfer cool beets to food processor and pulse until minced.
Preheat oven to 350°
Line 9-inch by 9-inch brownie pan with parchment paper; lightly coat with butter.
Cut sticks of butter into chunks and put in heavy saucepan. Add chopped chocolate and cook over simmering water, stirring constantly until chocolate begins to melt.
Remove pan from heat and stir until smooth. Set aside to cool.
In medium bowl, whisk together flour, baking powder, and salt. Set aside.
In bowl of stand mixer with whisk attachment, gently mix eggs for about 30 seconds. Add vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets then slowly add chocolate mixture and mix just until combined.
Slowly add flour mixture and amix just until combined.
Pour batter into prepared pan and smooth top with rubber spatula.
Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Cool brownies in pan for 5-10 minutes then transfer to cooling rack.
Cut and serve.
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