In one of our baskets of produce from Bountiful Baskets we received beets. Other than pickled beets, which I don’t really care for, I have never eaten the vegetable. I had no idea what to do with them. So, today, since I was staying home from church with a very sick little girl, I began searching for recipes.
You will never believe what I found: A recipe for Chocolate Beet Brownies! As I looked over the recipe, it really seemed a lot like adding zucchini to a sweet bread. The beets are finely grated and added to the brownie batter.
After my son got home from church, we began the process of making this recipe. I had to use a few substitutions, since I didn’t have plain yogurt, a typical staple in my pantry/fridge. Instead, I used 4 ounces of sour cream and about 2 ounces of soured milk (regular milk with a bit of vinegar). This may/may not have changed the texture of the original recipe.
The brownies turned out nicely. While the recipe calls for a fair amount of cocoa powder, next time I will add chocolate chips, too. They turned out very moist with a texture more like a cake brownie, not a chewy brownie. I will try this recipe again. Next time I will add a light frosting on top, too.
I have a few more beets to use. I think I will dice them up, along with carrots and onions, salt and pepper and drizzle with olive oil, and roast in the oven.