Raspberry Beet Brownies
|Source||adapted from a recipe by Chef Monica Pope as seen in the Wholesome Sweeteners "Dessert First" online holiday cookbook|
|Cooking time||45 minutes|
|Total time||45 minutes|
What a great way to incorporate some veggies into your dessert! These brownies are moist and flavorful with the combination of chocolate, beets and raspberry. If you roast the beets on a day when you're baking other items, this recipe comes together quickly.
Preheat oven to 350 F degrees. Grease a 9 x 13 inch baking pan and set aside.
Place the chocolate and butter in a saucepan or double boiler and heat to melt. Add the pureed beets and 1/4 cup of the raspberry jam. Whisk until smooth and set aside.
In a medium bowl, combine the eggs and salt and whisk or beat until foamy. Add the sugar and vanilla, whisking until fully incorporated. Add in the chocolate and beet mixture and slowly mix in the flour. Continue whisking until blended into a batter. Pour the batter into the prepared pan.
Gently melt the remaining 3/4 cup of raspberry jam (without boiling) and drizzle over the top of the batter. Swirl with a knife into the batter. Bake for 15-25 minutes until a toothpick inserted in the center of the brownie comes out clean.