Katie's Beet Brownies

You may remember that a few weeks back, I was talking about beet burgers and Katie Drexler commented about a recipe for Beet Brownies.

Despite the horrified protestations of certain unnamed cafe hosts, Katie persevered. Earlier this week, she surprised me with an email about the brownies.

She was gracious enough to allow me to share her recipe and her thoughts.

First, here's a link to the recipe she used.

Don't these beet brownie stars look pretty?

Here's what Katie had to say:

Made them tonight and a couple things to note the texture isn't exactly like normal brownies, but it is still good. I also only used 1/3 of a cup chocolate chips instead of a half and didn't use the coffee. When they are warm the beet is more noticeable, but once they cool the chocolate takes over. This suggests to bake the beets and then remove the skin. It works, but the beets might need more time then she says to get soft. 

These are some photos of Katie's batter and brownies. 

Katie shared this photo because she thinks the batter looks pretty. I agree!

Her verdict: They are kind of like red velvet brownies. 

What do you think?

And if you looked at the recipe, did you see the link for Parsnip Cake? I have to admit, when she described it as similar to carrot cake, I was hooked. I'll get back to you on that one.

Thanks, Katie, for sharing your baking.


In other exciting news -

My new collection is LIVE and we've gotten some really nice reviews so far.

Faithful Women: Legacies of Grace