Yet another baking blog—only this time, without fancy cameras or a working knowledge of how to paint a bowtie on a cupcake. If you like down-to-earth yet scrumptious desserts dreamt up by someone who did NOT leave a job as a high-powered lawyer to sell truffles, you've got a friend.
Thursday, July 25, 2013
Vegetarian Times calls these red velvet brownies. Let's not be euphemistic: the red comes from a can of root vegetables. Yet they are so good, even your most mainstream dessert-loving friends will clamor for them. The beets give the brownies a rich hue, a moistness as of rain-drenched earth, and a succulent cellulose toothsomeness. This is basically a Vegetarian Times recipe, but with more chocolate.
one 9 x 9 pan is best, but you can use 9 x 13 for flatter brownies, like those shown above
2 large cooked beets (HA HA) or 1 15-oz. can beets, rinsed and drained (the lazy crumpet opts for this)
1 stick butter, melted
1 cup sugar
1 tsp. vanilla extract
½ cup flour
¼ cup plus 2 Tbs. unsweetened cocoa powder (I heave in four tablespoonfuls and hope it's the right amount)
pinch of salt
1 Tbs. instant espresso powder
1 cup chocolate chips (My approach is to pour these in without measuring. What's the worst that can happen?)
Preheat oven to 350. Butter the pan if you want.
Puree the beets. I use an immersion blender stick attached to a chopper/grinder.
Mix the melted butter and sugar until frothy. Add the vanilla and eggs, then stir in the beets. You'll have a lovely pink batter.
Mix the flour, salt, cocoa powder, and espresso powder in another bowl. Gently combine the two mixtures.
Pour in as many chocolate chips as you want. Give a few swipes to the batter to make sure they're uniformly dispersed.
Bake 20 to 30 minutes, depending on the size pan you use.
None. This is a simple recipe and hard to improve or mess up. You can even cut the brownies relatively quickly after they come out of the oven.