It is a perfect dreary day for warm brownies with a beet twist. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. This recipe is adapted from Taproot magazine (Issue 23: Trade) and they turned out perfectly.

Start by washing and cutting 3 medium beets into 1 inch cubes, transfer to an oil greased baking sheet and bake for 45 minutes at 375 degrees. Add 2 tbsp of water and blend in a food processor or with hand blender until smooth.

Melt 4 ounces of dark chocolate and 1/4 cup of butter in double bowler (or metal bowl) over boiling water. Mix in 1/4 cup of raw honey. Remove from stove and set aside.

Lower oven to 350 degrees, then grease an 8 x 8 dish and dust with flour.

In a bowl, whisk 2 eggs and 1 tsp vanilla extract, add chocolate mixture, then stir in 1 cup flour, 1/3 cup of cocoa powder, 1 tsp of baking soda, 1/4 tsp of salt and 1/2 tsp cinnamon. Mix in the beet puree and pour batter into the greased baking dish. Bake for 25 minutes until a knife comes out clean.

Cream 1/2 cup butter with 3 cups powdered sugar, 3/4 cup cocoa powder and 1 tsp of vanilla. Add 1-2 tbsp of milk to thin. Spread over cool brownies.


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