Guess what else is in these brownies?
Yes, there’s chocolate. Dark, so we get those antioxidants.
There’s sugar and butter yes, but we went halfsies. No-calorie Stevia and half oil/half butter. I’m thinking I’ll use genuine cane sugar next time, just because I could barely taste that artificial sweetener aftertaste. My tongue is sensitive to it though, so you may not mind it.
But guess… something #strangebutgood (not sure if I should use hashtags in post- its probably annoying ha!)
Its good for your blood, circulation, body, healthy.. .general well-being. And most people HATED it until the health food kick and its amazing pairings with goat cheese or citrus.
Yes. Some wonder, why would I put beets in brownies? I eat them separately (or not at all.) But they have such a natural amount of sweetness when roasted that I just couldn’t resist seeing what would become of it. And since beets + orange = good and chocolate + orange = good, I figured the trifecta would result in delicious!
There’s a lot going on with these, they taste even better on day 2. They taste fudgy, like those really thick brownies, not cake-like and crumbly. I recommend refrigerating them too.
Next time I think I’ll do natural sugar and toss the beets in some coco powder for an extra chocolate kick. It will practically taste like chocolate chips.
RECIPE adapted from Tasting Table
3 small beets, green tops removed
1 stick of butter
1/2 cup canola oil
9 ounces semi-sweet chocolate chips
1¼ cups stevia (or regular sugar)
3 large eggs
Zest of 1 orange plus 3 tablespoons orange juice
1¼ cups self-rising flour
1. Wrap beets in foil. Roast in 400 degree oven for 1 hour. Once cool, peel off skins. Place beets in a food processor and process until chopped. Set aside.
(I would actually toss with a bit of cocoa powder at this point to make it extra chocolate-y)
2. Preheat the oven to 350°. Grease a 9-by-13-inch baking pan with PAM.
3. Melt butter and oil together in a microwave bowl until liquid. Add in dark chocolate and stir to combine.
4. In a bowl of a stand mixer, beat together the sugar and eggs on medium speed until combined. Increase the speed to high and whip until the eggs are thick and pale yellow, 2 to 3 minutes.
5. Stir in the melted chocolate-butter mixture, the orange zest and juice, and the chopped beets.
6. Sift the flour in a sifter, then add into the chocolate-egg mixture. Use a rubber spatula to fold the flour into the batter until no dry streaks remain.
7. Pour into prepared pan and bake for 20-30 minutes, until edges are cracked and toothpick comes out clean. Transfer the brownies to a wire rack to cool.