20 Servings
40 Minutes
Allergens
Have no fear — you don’t taste beets in this brownie at all! Even my tasters had no clue. They just loved the taste and texture, and said it was the chewiest, fudgiest brownie they’d ever tasted, even year round. A Food Fight, Round 4 Recipe
Preheat oven to 350 degrees Fahrenheit.
Beat eggs with sugar, salt, and vanilla sugar for three minutes, until light and lemony. Add oil and beat for one more minute. Add melted chocolate and mix just until incorporated. Add cocoa and cinnamon. Add beets and then potato starch (preferably sifted in a small sifter as you add it to the batter), mixing just until combined
Pour into a 9-inch (23-centimeter) square pan lined with parchment paper. Smooth out top. Bake for 25 minutes or until an inserted toothpick comes out dry. Don’t overbake.
Cool and cut into squares. Top with your favorite chocolate glaze, if desired.
Tips:
Freezing the brownies before serving them makes them even moister and fudgier.
Notes:
If you prefer a very smooth texture, process the beets with the knife attachment in the food processor until they become tiny pieces, but do not puree.
do you mean 2 packages of beets or 2 beets?
brownies oil could i also use canola oil?
Instead of walnut oil? For sure.