I sometimes call these brownies “stealth brownies” because few people can discern the beets. Even people who dislike beets admit to liking this recipe. Beets add their natural sweetness as well as all their nutritional goodness to the brownies, which is enough to justify having a second piece. In this recipe applesauce is used. You can also add extra applesauce to replace up to half of the butter or oil called for, another reason for that extra helping. If you only have sweetened chocolate on hand, reduce the sugar some.
1/2 c butter (1 stick) or oil, or a combination; or 1/4 c butter and 1/4 c applesauce
4 oz unsweetened chocolate
1 1/2 c flour (I used half white, half whole grain)
1/2 t salt
1/2 t ground nutmeg
1 t cinnamon
1 t baking powder
3/4 – 1 c brown sugar
1 t vanilla extract
1 c applesauce
1 c cooked, mashed beets
1/2 c finely chopped nuts
1/2 c wheat germ or oat bran or ground flax seed or ground chia seed, optional
1. Preheat oven to 350ºF. Grease a 9″ x 13″ baking pan.
2. Melt the butter and chocolate. You can do this over low heat or you can put them in a heat-resistant bowl set over simmering water (don’t allow the bottom of the bowl to touch the water). Set aside to cool.
3. Combine the flour, salt, nutmeg, cinnamon, and baking powder in a bowl. Set aside.
4. In a separate bowl, beat the eggs until light in color and foamy. Add the sugar and vanilla and continue beating until well incorporated. Stir in the cooled chocolate mixture, followed by the applesauce and mashed beets. Fold in the flour mixture, stirring just to combine. Stir in the nuts and wheat germ.
5. Scrape into prepared baking vessel and bake for around 35 minutes. Allow to cool before cutting into squares.