- Snacks and drinks
Red Beet Brownies
Cooking 30 minutes
Preparation 20 minutes
16 servings
Ingredients
1 package (397 g) of Champêtre cubed red beets
65 ml (¼ cup) of buttermilk
125 ml (1/2 cup) of unsalted butter
315 ml (1¼ cup) of white sugar
190 ml (¾ cup) of unsweetened cocoa powder
3 ml (½ tsp) of salt
2 large eggs
10 ml (2 tsp.) of vanilla extract
190 ml (¾ cup) of unbleached flour
3 ml (½ tsp) of baking powder
125 ml (1/2 cup) dark chocolate, coarsely chopped
Steps
- Drain the beets.
- In a bowl, puree the beets with a blender or food processor with just enough buttermilk to obtain a very smooth puree. Put aside.
- Preheat the oven to 325°F. Grease or line a square pan with parchment paper.
- In a medium pot, melt the butter over medium heat. Cook the butter until it starts to brown and stops foaming. It will take on a hazelnut color. Remove from fire.
- Add sugar, cocoa powder, salt and stir off the heat. Put aside.
- In another bowl, beat the eggs. When the butter mixture has cooled for 4 to 5 minutes, slowly pour the eggs over it, stirring constantly until everything is well blended.
- Add vanilla and a cup of beet puree, stir to combine.
- Add flour and baking powder, stir to combine.
- Add chocolate pieces, stir to combine.
- Pour into the pan.
- Bake 25 to 35 min. or until toothpick inserted in center comes out with a few lumps and not completely clean.
- Allow to cool completely before unmolding.