Chiro Kitchen: Fudgy Beet Brownies

INGREDIENTS:
1 1/2 c of pureed beets
3 eggs
3/4 to 1 cup of sugar
1/2 cup coconut oil (liquid state)
2 tsp vanilla extract
1 1/4 cup cocoa powder
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp sea salt
1 cup mini chocolate chips (60% cocoa)

First, cook your beets. You can do this in two ways:
1. Wash, peel and cut them. Then place them in a baking dish and coat them with coconut oil. Cover with foil and bake at 375 until they are soft when poked with a fork.
OR
2. Wash unpeeled beets. Cut off stems. Wrap whole beet in aluminum foil and bake at 375 until soft when poked. Allow beets to cool in foil. Then peel away skins.

Both ways work well. Baking them with foil takes a little longer, depending on the size of your beets but has less fuss. USE gloves when handling beets or they will temporarily stain your hands.

You "can" also use canned beets, I suppose. But I have never tried. If you do use canned, I would omit the salt from the recipe.

Once beets are cooked and cooled. Place them in blender. You may need a little liquid to get them to a smooth puree. I like to use a little organic apple juice to help the blending.

Meanwhile, place cocoa powder, flour, baking powder and salt into a large bowl and whisk together. In a separate bowl, beat together eggs, coconut oil, vanilla extract and sugar. Finally add 1 1/2 cup of beet puree. Add the wet ingredients to the dry and blend until mixed. Stir in chocolate chips.

Pour brownie batter into a 13x9 inch buttered baking dish, lined with parchment paper. Bake at 350 degrees for 20-25 minutes. You will know they are done when a toothpick inserted comes out free of batter. It is best not to over bake. Let brownies cool completely before cutting. Will store for about 1 week in the fridge or brownies can also be stored longer in the freezer.