Beet Brownie Bites

  • 8 oz. boiled/roasted beets, peeled (about 2 medium beets)
  • 1 c. butter (2 sticks)
  • 8 ounces dark chocolate chopped or chips
  • 1 ¼ c. flour
  • 1 tsp. baking powder
  • 4 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 c. packed brown sugar

Quarter the beets and transfer them to a food processor; process until pureed, scraping the sides down twice.

Preheat the oven to 350°F. Prepare the muffin tins by lining 18 cups with paper liners; set aside.

Cut the sticks of butter into tablespoon sized chunks and place them in a heavy saucepan. Add the chopped chocolate and cook over low heat, stirring constantly until the mixture melts and is smooth. Remove the pan from heat; set aside to cool.

In a medium bowl, whisk together the flour and baking powder; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, gently mix the eggs for about 30 seconds. Add the vanilla and brown sugar; mix on medium-high until light and airy, about 2 minutes. Reduce the speed and add the beet puree and then slowly add the chocolate mixture; mix just until combined. Add the flour mixture and again, mix just until combined. Fill the paper liners in the muffin tin about ⅔ full.

Bake in the preheated oven for 22-26 minutes or until a toothpick inserted near the edge of a cupcake comes out almost clean. Do not over bake. Cool for 5 minutes before removing the cupcakes from the pan. Store covered and serve with your favorite dessert sauces, frosted, or just as is.

  • Yields: 18 servings
  • Preparation Time: 45 minutes
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