Spicy Red Velvet Brownies
I’m not a big Valentine’s person and don’t care much about the pseudo holiday, but I still always end up doing a little something for Jesse. I think it’s because I was raised celebrating Valentine’s Day, both in school and at home, and a part of me still enjoys doing something cheesy or cute. What can I say? I don’t go all out though and always keep it low key. We usually have dinner at home with a special dessert, and I like to surprise Jesse with a few special dark chocolates from a local chocolatier. Jesse sometimes buys me flowers, but not always. He says he always wants to, but our Siamese cat, Mila, loves to eat them. And then get sick. We end up having to hide the flowers in the laundry closet when we’re not home because of her. We have a very small place too and aren’t able to make any part of our home off limits, except for closets. We can’t even have plants in our house, besides bamboo, because she’ll go to town on it.
This recipe was inspired by Elana’s Pantry Purple Velvet Torte. It was my first time making a dessert with beets, and I will say, it worked out very well. There’s still a little bit of beet flavor, but the honey tones it down and the cocoa makes for a nice complement. Additionally, these are incredibly moist. That would actually be how I’d describe the brownies if I could only pick one word. Maybe red (or reddish) too, if I could pick two words.
- 3 cups red beets, chopped
- 1/2 cup raw honey
- 1 Tbsp pure vanilla extract
- 1/2 cup grass-fed butter, melted
- 4 pasture raised eggs, beaten
- 1/2 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1/8 tsp cayenne
- 1/2 tsp sea salt
- 1/3 cup homemade chocolate chips
- Place beets inside a steamer basket in a pot, and cook for 15-20 minutes or until fork tender.
- Once done, add the beets to a high-speed blender with the vanilla and honey. Blend a couple minutes, or until smooth and well combined.
- Add the cinnamon, cayenne, sea salt, cocoa powder and homemade chocolate chips. Blend on high for a minute or so. Then, add the melted butter and blend again.
- If the beet mixture is still warm, which it most likely will be, temper the beaten eggs by mixing a little of the beet mixture into the eggs. Once mixed, pour the eggs into the blender. This will ensure you don’t end up with scrambled eggs in your brownies! Blend for another minute, or until mixed through.
- Grease an 8×8 pan and pour batter evenly into pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean (it’ll still be beet red though!). Let cool for at least 25 minutes before cutting, as it takes some time for the brownies to set up. If you cut into them too early, they will fall apart.
- Once cool, cut into squares or use cookie cutters to make shapes. I made heart shapes for Valentine’s Day.