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

  1. Drain the beets.
  2. In a bowl, puree the beets with a blender or food processor with just enough buttermilk to obtain a very smooth puree. Put aside.
  3. Preheat the oven to 325°F. Grease or line a square pan with parchment paper.
  4. 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.
  5. Add sugar, cocoa powder, salt and stir off the heat. Put aside.
  6. 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.
  7. Add vanilla and a cup of beet puree, stir to combine.
  8. Add flour and baking powder, stir to combine.
  9. Add chocolate pieces, stir to combine.
  10. Pour into the pan.
  11. Bake 25 to 35 min. or until toothpick inserted in center comes out with a few lumps and not completely clean.
  12. Allow to cool completely before unmolding.

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