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.

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

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