I don’t know about you but I love brownies. Rich, chocolatey, cakey, satisfying brownies. No nuts. No frosting. No edges. (I’m a center of the pan kinda girl.) I love those classic, foundation of many a bake sale and potluck, way better than a slice of cake treats— But I almost never make them. Why? Because while they exude an air of nostalgia and casual effortlessness, they are in fact persnickety little monsters and total baking with ease impostors. Let me explain..
Over bake them and they’re tough and chewy, sticking to the pan and in your teeth. Under bake them and they’re a mushy, gooey, fall apart mess. And then there’s the cooling factor. Even if you time the baking exactly right you still have to let them cool an inordinate amount of time before even attempting to cut into them. Can’t fight you’re impatient inner child and start slicing while they’re still too warm… Hello stuck to the knife brownie mess! And honestly, whom among us hasn’t been lured into making a batch (whether it be from scratch or boxed) only to end up standing at the counter scraping bits of brownie off the bottom of the pan, smushing them together to create a pitiful brownie lump and shoveling them into your mouth so as to not have your efforts wasted. All the while swearing “NEVER AGAIN”. I know, I’m with you. I’ve totally been there. Which is why it’s all the more surprising that I decided out of the blue to make brownies from scratch. Perhaps I was feeling invincible or perhaps I was simply feeling that keeping up with work, kids and home wasn’t enough of a challenge that week. Whatever the case may have been there I was whipping up a batch of brownies for two sick kids. (Oh yeah, did I forget to mention that my kids were both home sick from school. Yup, they were. Two sick kids. Both home. Two days. Good times.) Anyway… Amid the chaos that was last week I decided to make brownies, no doubt as much for myself as for them.
I’m a bit of a recipe pack-rat; squirreling away magazine pages, newspaper clippings and dozens of forwarded to myself emails containing recipes that I plan to make “someday”. One of the scraps of paper at the top of my pile was a brownie recipe from C for Food & Agriculture. (If you’re not familiar with Stone Barnes then by all means you should be, it’s an incredible place with an equally amazing restaurant Blue Hill at Stone Barns smack at the center.) The recipe was for rich, decadent brownies with a subtle orange flavor and beets as the secret ingredient. This wasn’t the first time I had decided to sneak beets into my baked goods, remember those yummy Chocolate Cake Donuts with Chocolate Ganache, so I jumped right in. I knew the beets would add moisture and texture to the mix and that once cool, their flavor would be virtually undetectable. And I was right, they were delicious! Rich, moist and chocolatey with just the right hit of orange and just the right amount of soul soothing decadence to make this harried mom and her two sick kids feel momentarily better.
The kids are thankfully on the mend and everyone will be heading back to school (and work) tomorrow, perhaps with a tasty little square of Orange-Beet Brownie tucked into their lunch boxes. Unless of course I tell them the brownies are all gone and secretly polish off the rest myself. A little white tie never hurt anyone and frankly, I think I’ve earned it.
Once these babies are cool no one would ever guess they contain beets!
3 small beets, trimmed
8 oz. good-quality bittersweet chocolate (such as Ghirardelli 60% cacao)
1 stick salted butter, diced
1 cup granulated sugar
zest of 1 orange
3 tbsp. orange juice, divided
1 1/4 cups self-rising flour*
confectioner’s sugar, for dusting
- To make the beet purée: Preheat oven to 400°F, wrap the beets in foil and roast for 45 minutes or until the beets are easily pierced with a fork. Let cool until they can be handled easily, then peel and dice. (I usually do this the day before I plan to bake the brownies.)
- Add diced beets and 1 tablespoon of orange juice to the bowl of a food processor and blend to a purée, set aside to cool.
- Lower oven temp to 350°F and lightly grease an 8×8 pan, set aside.
- Break the chocolate into pieces and place in a heatproof bowl over a saucepan of simmering water. Add the diced butter and let melt, stirring often.
- In another bowl, beat the sugar with the eggs until smooth and creamy. Stir in the orange zest and remaining orange juice, puréed beets and flour. Then slowly add the melted chocolate and beat until fully combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes.
- Allow to cool for 15 minutes in the pan before removing to a rack. Then cool for another 15 minutes before attempting to cut. Dust with confectioner’s sugar and enjoy!
*To make gluten-free self-rising flour: Combine 2 cups of gluten-free flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk to combine.
*inspired by stone barnes center