Baking with vegetables is nothing new. Many sneaky parents whip purees into a variety of dishes. Turn to your CSA Share Box for baked goods this holiday season, with these decadent brownies or even a Parsnip Cake. Both are the perfect match of sweet and savory.
Start by baking the beets, even the day before. My favorite fool-proof way is to chop off the top and bottom of each beet, rub them with olive oil, and then wrap them in foil. Bake at 350F for 45-60 min or more if necessary. A fork should slide very easily through the beets when done. The skins will slip easily off. Puree in a food processor or with an immersion blender. 3 small to medium beets should yield around 1 cup pureed beets.
Aside from the beets this is a basic brownie recipe, with rich dark cocoa powder, egg, sugar, and flour. The addition of chocolate chips adds to the richness of this dessert. The coffee is optional, but brings out the taste of the chocolate. I have added a gluten free variation to this recipe using Bob’s Red Mill All-Purpose Gluten-Free Flour which is readily available at most natural food stores, Wegman’s, and Greenstar in Ithaca. If using wheat flour, all purpose flour will work. Let the brownies cool completely before cutting and removing from the pan. I’ve also noticed these taste great chilled! We enjoy right them right out of the freezer.
Chocolate Beet Brownies
Preheat oven to 350F Grease an 8 x 8″ pan. Set aside.
Combine butter and sugar. Add eggs, vanilla, coffee, and beets.
Whisk dry ingredients. Flour and cocoa powder. Fold in beet mixture, add chocolate chips. Pour into prepared pan. Bake 30 minutes or until toothpick in center comes out clean. Cool completely before cutting.
If you’re in the Northeast or Northern Atlantic States in the US, Be sure to check out our amazing, awesome, super unique recipe kit company called Green Fork! It’s like taking a CSA one step further – we use all the local bounty to create amazing ready to make recipes delivered to your doorstep! Click here to hear a customer review!
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