Beet Brownies

Here is a great way to use those garden fresh beets! 
This recipe was in Gaining Ground’s Eat Up Spring 2012 Cookbook. It may seem like an unlikely pairing, but try it! You’ll get  beets numerous benefits of fiber, folate,  and manganese along with dark chocolate’s antioxidant richness! Sounds like a win-win to me!

Beet Brownies

1 stick butter
4 ounces good unsweetened chocolate
1 1/2 cups sugar
1 cup flour
1 tsp baking powder
2 fresh eggs
1 beet, grated (about 1 cup)
candied ginger, chopped (optional)

Preheat oven to 325 degrees. Combine flour and baking powder, and set aside. Melt butter and chocolate together over medium-low heat. Pour into a large mixing bowl and beat in the sugar. Then beat in the eggs, one by one, and add the flour mixture. Stir in the grated beat and candies ginger. Pour into a greased 13×9 inch baking pan and cook for about 30 minutes. The brownies are done when they pull slightly away from the edges but are soft in the middle. A knife stuck in the center should have soft brownie clinging to it, but not be totally covered. Slice into 12 pieces while still warm and serve at room temperature.

Mix and match additions include 3/4 cup fresh raspberries, blueberries, cherries, or sliced strawberries sprinkled on top of batter before baking; 1/2 cup chopped nuts, such as walnuts or pecans, 1/2 cup flaked coconut, or 1/2 cup cocoa nibs mixed throughout the batter before baking.
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