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I've started a new partnership with Java City Coffee, a Sacramento-based roaster with cafes sprinkled around the city. They've asked me to create new recipes to match their monthly featured coffee every other month starting in March. This recipe is the result of weekend of work perfecting the balance between rich, dark chocolate flavor, sweetness and a slight dark red hue from the addition of the beets. It's a prefect pairing to their March Featured Coffee - a Red Velvet Latte. Take a peek at the entry for the recipe on the Java City Blog to get the scoop on my inspiration for beets in brownies. It's an amazing flavor combination!
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Dark Chocolate Beet Brownies

March 20, 2011

30 min or less active, 60 min or less total, dessert, spring

I've started a new partnership with Java City Coffee, a Sacramento-based roaster with cafes sprinkled around the city. They've asked me to create new recipes to match their monthly featured coffee every other month starting in March. This recipe is the result of weekend of work perfecting the balance between rich, dark chocolate flavor, sweetness and a slight dark red hue from the addition of the beets. It's a prefect pairing to their March Featured Coffee - a Red Velvet Latte. Take a peek at the entry for the recipe on the Java City Blog to get the scoop on my inspiration for beets in brownies. It's an amazing flavor combination!
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Information

Servings: 24
Time: About one hour total; 30 minutes active
Price: About $13.00 total; $0.55 per serving
Nutrition (per serving):
Calories: 180
Protein: 3g
Fat: 11g
Saturated fat: 6.4g
Carbohydrates: 21.4g
Fiber: 2.2g
Sodium: 138.9mg
Cholesterol: 56.1mg
High In:
Good Source:
Low In:

Ingredients

  • 8 oz raw beets, peeled and halved
  • 8 oz unsalted butter (2 sticks)
  • ¾ cup dark brown sugar
  • ¾ cup white sugar
  • 4 eggs
  • 1 ¼ cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 Tbsp vanilla extract, not imitation
  • ¾ cup white flour
  • 1 cup chocolate chips, preferably 60% cacao or more

Preparation

  1. Preheat oven to 350 degrees.
  2. In a small pot, add beets and cover with water. Heat over medium heat and cook 20-25 minutes until very soft. Drain, puree and set aside to cool.Using raw beets is messy, but critical to this recipe. Most canned beets have corn syrup which will upset the sweet balance.
  3. In a medium pot over low heat, melt butter. Turn heat to medium-low and add both sugars. Stir until the sugar is dissolved, about 2-3 minutes and remove from heat.
  4. Beat the eggs on medium with a mixer for about 2 minutes. Add cocoa powder, salt, baking powder, and vanilla extract and incorporate well.
  5. Add pureed beets and butter-sugar mixture and mix well. On low speed, add flour and then chocolate chips, scraping the sides as needed.
  6. Spray a 9 x 13 pan generously with cooking spray, add batter and bake 30 minutes until knife comes out clean or with just a few crumbles. Cool in the pan before turning out on to a cooling rack. Enjoy warm!

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