Chocolate Beet Brownies
If you like dark chocolate and desserts that aren't too sweet, this is the dessert for you! This recipe is for a gluten-free, dairy-free version, but you can easily substitute all-purpose flour in place of the gluten-free flour blend and xanthan gum.
Peel beets and place in a saucepan with water and boil. Reduce heat to medium and simmer beets until a knife can pierce the beets through the center (about 25 minutes). Drain beets and puree. You will probably need to add up to 1/4 cup water to the food processor to help puree the beets. Set aside to cool
In a large bowl, mix together the eggs, sugar, and oil. Add the vanilla and beet puree and mix to combine. Mix in the flour, xanthan gum, cocoa powder, baking powder,and salt into the wet ingredients. Stir in the chocolate chips.
Pour the batter into a 9×13 (or slightly smaller) pan that is oiled with canola oil. Preheat the oven to 350 degrees F (let the batter sit in the pan for at least 30 minutes before baking*). Bake for 30 minutes or until a toothpick inserted into the middle comes out clean but still moist. Cool brownies for about 30 minutes. Enjoy!
*You only need to let the batter sit if you are using a gluten-free flour blend.