Recently, I've been commuting to work via train. This extends my commute by about 30-40 minutes round trip, but honestly, I don't mind. Taking the train is so much more peaceful and relaxing than driving. And even though the trip is longer, I'm able to use the time more productively. For instance...
I can get some extra work done.
I can read the paper.
I can brainstorm new recipes or compose blog posts.
I can eavesdrop on strange phone conversations (whoops -- that's not polite OR productive).
Or, I can draw you a plate of brownies.
See?
Admittedly, that looks more like a stack of brownies on a flying saucer. And what's that neon-striped thing, anyway? Is it a magic carpet? My perspective is way out of whack in this sketch, but you get the idea, right?
Now, back to the brownies. This recipe offers a unique twist on a classic. The brownies have a dense, fudgy, chewy texture thanks to a healthy dose of pureed beets. It's a great way to enjoy dessert while also getting some extra nutrients. And if you'd like to add an unexpected kick to these brownies, stir in some ground ginger. I could also imagine these being delicious with some crystallized ginger sprinkled on top before baking. Sadly, we didn't have any so I couldn't try that variation for myself. If you're not a fan of ginger, no problem -- just leave it out.
Fudgy Beet Brownies
(Adapted from this recipe from The Way to My Family's Heart)
16 ounces raw beets, peeled and quartered
3 eggs
1 1/4 cup granulated sugar
1/2 cup vegetable oil
2 tsp. vanilla extract
1 1/2 tsp. ground ginger (optional)
3/4 cup flour
1 1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. kosher salt
1 cup semisweet chocolate chips
1. Place beets in heavy-bottomed pan and cover with water. Cook over medium-high heat. Once beets have boiled, reduce heat slightly and continue to simmer for 30 minutes. Drain beets, and puree in food processor (careful, as they'll be very hot). Allow to cool for approximately 10 minutes.
2. Preheat oven to 350 degrees. Line a 9"x 13" pan with baking foil and spray lightly with cooking spray.
3. Beat together eggs, granulated sugar, and oil in a large mixing bowl. Add pureed beets, vanilla, and ground ginger (if desired). Stir until fully incorporated.
4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet ingredients and mix until fully incorporated. Stir in chocolate chips. Pour batter into prepared pan, and smooth top with spatula.
5. Bake for approximately 30-35 minutes. Surface of brownies should be shiny and firm. Toothpick inserted into the brownies will be moist when removed.
Yield: 20-24 brownies
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