Last weekend was a serious baking weekend...there was a four layer devil's food, these red velvet cake-brownies and some serious banana cupcakes. There was night with friends with singing and dancing. There was also a run in 32 degree weather, where I proceeded to freeze. But some how you ALWAYS feel better after a run. There was also a taco night in front of the TV watching football and stuffing my face. There was and will be lots more hanging out with a great guy in the next month before he heads off to Scotland for a year. And I am losing another one this year; another best friend moving on to more adventures, in new places. This just also happens to be the guy that I moved to DC for in the first place. Looks like a visit to Glasgow is in my future!
So lets talk about these brownies. They for reals have an entire can of beets in them that have been pureed. They do not taste at all like beets, trust me. The beet puree makes these brownies incredibly light like a cake; plus super moist. The final product doesn't turn out red, because just like when you roast beets they darken, so the red beet color disappears in the baking process. These brownies also have chocolate chips in them and are covered with cream cheese frosting. They really just kind of melt in your mouth. Lets just say Yum and Enjoy!
This is what happens at my house first thing. Hello Sunday morning coffee!
The beets pureed are such a pretty color!
Here's the deal (from the left): the edge of the bag of chocolate chips, dry ingredients, sugar, beets, egg substitute and vanilla...
Once the eggs and vanilla have been whisked into the sugar, its beet time. This is for real...but no beet flavor in the final product. Promise!
Okay in the pan, ready for the oven with the chocolate chips all mixed in.
This is some serious red velvet cake brownie goodness here. Add cream cheese frosting and chocolate pieces...umm lets just say yum.
Red Velvet "Beet" Cake Brownies with Cream Cheese Frosting: (recipe adapted from Vegetarian Times)
1 14-oz. can beets, rinsed and drained
1/2 cup unsalted butter (1 stick), melted
1 cup sugar
1 teaspoon vanilla extract
1/2 cup egg substitute or 2 large eggs at room temperature
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 tablespoon super-fine ground coffee beans
1/2 cup chocolate chips
1. Preheat oven to 350 degrees F and spray a 9 x 9 inch cake pan with non-stick cooking spray.
2. Using a food processor, puree the prepared beets. You should have approximately 1 cup.
3. In a large mixing bowl, whisk together melted butter and sugar until well combined.
4. Whisk in the beets, eggs and vanilla extract until well combined.
5. In a medium sized mixing bowl, sift together flour, baking powder, salt, cocoa powder and coffee grounds.
6. Whisk dry ingredients into the wet ingredients just until combined. Fold in the chocolate chips.
7. Pour batter into prepared baking dish and bake for 25-30 minutes or until toothpick comes out clean. Set aside and let cool. In the mean time, prepare the cream cheese frosting.
Cream Cheese Frosting:
4 ounces 1/3 fat cream cheese, softened
1/8 cup unsalted butter, softened
1/2 teaspoon vanilla extract
2-3 cups powdered sugar
1. In a large mixing bowl, using an electric mixer, cream together cream cheese and butter until well mixed.
2. Mix in vanilla extract and then powdered sugar. Adding the powdered sugar, one cup at a time, until the desired consistency is reached.
3. Spread cream cheese frosting on cooled brownies. Top with a tablespoon of chopped chocolate chips and Enjoy!