Fudgy Brownies with Beets and Walnuts

Food Fads

I’m not into food fads. When I like something, I like it whether it is in fashion or not. I still used olive oil and ate salmon when we were told they weren’t good for us. (Can you believe that nutritionists ever thought that?) And I still eat kale even though its fad has passed. But I am sometimes intrigued by seeing ingredients where I didn’t expect to find them.

You Added What?

Over the years I have watched The Pioneer Woman with Ree Drummond. And while I rarely would make the foods she prepares, on occasion I have tried some of her recipes. They are generally easy to follow and work out as she says they will. This recipe was called the “Hidden Secret Brownies” because of the addition of beets to the batter. When I thought about it the recipe just made sense. After all, sugar can be made from beets and they have a lovely texture and color.

I happened to have some cooked beets on hand and this seemed the perfect place to use them up. Of course, I made a couple of minor tweaks. To me, if you cook with chocolate you have to add some espresso powder to it. The espresso just brings out the depth of the chocolate without actually adding any coffee flavor. Not that I mind a good mocha when I can get it!

Ready in No Time

These brownies took no time to prepare, especially, if like me, you use prepared beets. Almost all decent grocery stores carry vacuum-sealed, roasted, peeled beets in the produce section these days. I imagine that you could also use a good canned beet that had been drained and rinsed. If you can’t find ready-to-eat beets, there will be instructions on roasting that follow the main recipe.

Recipe

Yield: 9 large brownies

Ingredients

4 ounces unsweetened baking chocolate (I use Baker’s brand for brownies rather than a more expensive brand. Let’s face it, brownies are unsnooty comfort food so don’t waste your Valrhona on this. It just doesn’t taste the same. I’ve tried it.)

2 sticks (16 Tablespoons) of unsalted butter, softened

1.5 cups of granulated sugar

3 large eggs

1 Tablespoon pure vanilla extract

8 ounces finely chopped, cooked beets

1/2 cup walnuts, chopped and lightly toasted in a dry skillet

1.25 cups all-purpose, unbleached flour

1/4 cup unsweetened, Dutch-process cocoa powder (Here I DO use Valrhona!)

1/4 teaspoon kosher or fine sea salt

1/2 teaspoon finely ground instant espresso powder

Confectioners’ sugar to serve

Directions

Preheat the oven to 350 degrees F. Spray an 8-inch square pan with a nonstick baking spray. Line the pan with parchment that hangs over two of the sides by a couple of inches. Spray the parchment

Melt the chocolate over a double boiler or in the microwave. If using a microwave, first heat the chocolate in a microwave-safe bowl for 45 seconds on high. Then give it a stir and return it to the microwave for 30 seconds on high. Any bits that haven’t completely melted will melt with a brief stir. Allow the chocolate to cool slightly.

In the bowl of a standing mixer, using the paddle attachment, cream the butter and sugar until fluffy. Beat in the eggs one at a time.

Add the vanilla, beets, walnuts and slightly warm chocolate to the mixture and mix on low speed until combined, scraping down the bowl.

Whisk the flour, cocoa powder, espresso powder and salt in a small bowl to combine. Add half of the flour mixture to the batter and mix on low speed just until combined. Scrape down the bowl and repeat with the remaining flour. DO NOT OVER MIX!

Pour the batter into the prepared pan and spread it evenly across the surface. Bake until a toothpick or cake tester inserted in the middle comes out clean. Mine took 50 minutes. Allow the brownies to cool completely in the pan. (I know, the smell will drive you crazy but you have to wait – REALLY.)

Just Add Milk

Using the ends of the parchment paper, lift the brownies from the pan. Place the brownies on a cutting board and peel back the paper. Cut into nine squares and dust with confectioners’ sugar that you put through a sieve when ready to serve.

Cat Approved

Cooking Beets

Preheat the oven to 400 degrees F. Wrap the unpeeled beets in foil and roast until soft. This takes about 40 minutes, When cool enough to handle, peel the skins off and cut them into chunks. You can chop these by hand or in a food processor. The recipe said to very finely mince them. Mine still had some texture, but that is personal taste.

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