Beetroot Chocolate Brownies with Coconut

I've made beetroot cake in the past, but for some reason the idea of using beets for brownies had never occurred to me until I stumbled across a post by Margot of Coffee & Vanilla. As a result, I was at the grocery store the same day to pick up some beets and made a few adjustments to her recipe to suit my preferences. Usually when I made desserts or treats, they are raw, but leave it to me to bake on one the hottest days of the year so far. Not that I have any regrets, and apparently my husband didn't either — although it makes a large pan of brownies, they were eaten up quickly, for breakfast and for lunch. I did have a few little bites and shared some with my best friend Basil, but hubby got the lion's share.

These certainly are a treat and if you didn't know it, you probably wouldn't guess there were beets in the mix. At the same time, they add a unique sweetness, combined with fine quality dark chocolate, unsweetened coconut and coconut sugar. The first bites had a hint of spiciness, though there is no spice present. These cakey brownies are some of the best I have enjoyed in a while. They are fairly easy to make up, especially if you roast the beets the day before.

Beetroot Chocolate Brownies with Coconut

Recipe by Lisa Turner Adapted from Coffee & Vanilla Published on June 2, 2015 Lightly sweet brownies with roasted beets and coconut in the batter Print this recipe Ingredients: 2 medium beets 1 cup unsalted butter 10 oz (300 g) dark chocolate 3/4 cup coconut or brown sugar 3 large eggs, separated 1 cup unbleached white flour 2/3 cup dried grated unsweetened coconut 1 teaspoon baking powder 1 teaspoon vanilla Instructions: Scrub the beets and roast them in a 400° oven until just fork tender, about 40 minutes. Let cool, then peel and grate. Lightly grease a 9 × 13 inch baking pan with butter. Line with parchment paper and then lightly grease again with butter. Preheat an oven to 350°. Heat the butter and chocolate in a large heavy-bottomed saucepan over medium-low heat until melted, stirring often. Set aside for a few minutes to cool. In a medium bowl, lightly whisk together the egg yolk and vanilla. Stir in the flour, coconut and baking powder until well combined. In a medium bowl, beat the egg whites with an electric hand mixer until frothy. Gradually add the sugar, and continue to beat for another 5 to 10 minutes until thick. Stir the flour mixture into the melted chocolate and butter to combine. Fold in the egg white and sugar mixture until well combined. Then fold in the grated beets. Transfer the mixture to the prepared pan and spread evenly. Bake for 20 to 30 minutes until a cake tester inserted into the middle comes out clean. Let cool completely before serving. Makes 25 to 30 2-inch brownies

Other brownies recipes you are sure to enjoy from Lisa's Kitchen:
Vegan Black Bean Brownies
Brownies with Dried Fruit
Avocado Brownies
Peanut Butter Brownies