I have never made these brownies myself, but they come highly recommended by a friend. I know you all love those beet muffins so I figured we could try another baked good!
In a small pot, add beets and cover with water. Heat over medium heat and cook 20–25 minutes until very soft. Drain, puree and set aside to cool.
In a medium pot over low heat, melt butter. Turn heat to medium-low and add both sugars. Stir until the sugar is dissolved, about 2–3 minutes, and remove from heat.
Beat the eggs on medium with a mixer for about 2 minutes. Add cocoa powder, salt, baking powder and vanilla extract, and incorporate well.
Add pureed beets and butter-sugar mixture and mix well. On low speed, add flour and then chocolate chips, scraping the sides as needed.
Spray a 9 x 13 pan generously with cooking spray, add batter and bake 30 minutes until knife comes out clean or with just a few crumbles. Cool in the pan before turning out onto a cooling rack.
Enjoy warm!
Recipe Notes
Adapted from Sac Mag (www.sacmag.com) Total time ~1 hours (30 minutes active) Makes 24 small brownies