• 3-4 Whole Fresh Beets
• 1 Cup Heavy Cream
• 8 Tbsp Unsalted Butter
• 1 1/4 Cup Sugar
• 3/4 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Salt
• 2 Eggs
• 2 Teaspoons Vanilla
• 3/4 Cup Flour
• 1/2 Tsp Baking Powder
• 1/2 Cup Semi Sweet Chocolate Chips

The Ganache

• 1 Cup Semi or Dark Chocolate Chips
• 1/2 Cup Heavy Cream

Method-

Trim and boil the beets until fork tender. Cool with cold running water. When cool enough to handle, peel the beets and puree with heavy cream until smooth. Set aside

In a medium sauce pan, melt the butter and simmer for about 5 minutes. Butter should begin to brown and smell a bit nutty. Add in sugar, cocoa and salt and stir until well combined. Transfer the butter mixture into a large mixing bowl and allow to cool for a few minutes so you don’t cook your eggs. Once the mixture is not too hot, add in the eggs, vanilla and the beet puree until combined. Add flour and baking powder and mix until smooth. Fold in the choc chips.

Spray a 9×9 baking pan and pour in the batter. Bake at 375 degrees for 30-35 minutes. Brownies should be set and not jiggly in the center. Allow to cool on a wire rack.

For the ganache, heat the heavy cream until steaming and add in the chocolate. Allow to melt and then combine. Pour over the brownies and once no longer warm to the touch, cut and serve!