1/2 lb fresh beets
2 sticks unsalted butter
8 oz dark chocolate, chopped or chips
1 1/4 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs, room temperature
1 tsp vanilla extract
1 cup golden brown sugar
Place beets in a saucepan and add water to cover. Bring to a boil and then simmer for 25-35 minutes until tender. Cool and peel. Transfer to a food processor and pulse until minced or smooth (depending on your preference)
Preheat oven to 350°.
Line a 9” by 9” pan with parchment paper and lightly coat with butter.
Melt chocolate and butter over very low heat until the chocolate begins to melt. Remove the pan from heat and stir until smooth. Set aside to cool.
Whisk flour, baking powder and salt. Set aside.
In your mixer, gently mix the eggs for 30 seconds. Add vanilla and brown sugar, mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets and then slowly add chocolate mixture. Mix until just combined. Add flour mixture and mix just until combined.
Pour batter into prepared pan. Bake for 30 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool for 5-10 minutes the transfer with parchment to cooling rack.