Paleo Cherry Chocolate Beet Brownies

By ROBandSEAN

Ingredients

• 3 eggs
• 1 bunch beets, trimmed (save the tops for this recipe) about 1/2 pound
• 1 cup ( 8 ounces) ghee
• 1 cup (8 ounces) semi sweet chocolate chips
• 1 +1/4 cups ( it would be about 5 ounces) coconut flour
• 1/4 teaspoon salt
• 1 +1/2 teaspoons baking powder
• 1 teaspoon vanilla
• 1 cup packed brown sugar
• 1/2 cup dried cherries, snipped into small pieces
• 1/2 cup vegan chocolate chips

Details

Adapted from farmfreshfeasts.com

Preparation

Step 1

Set eggs on counter to come to room temperature.
In a medium saucepan, cover beets with water. Bring to a boil over medium high heat, then reduce heat and simmer, partly covered, until tender. This will take about 20 to 30 minutes for small beets, or 40-50 minutes for large beets. Drain and set aside to cool before processing in a food processor to a fine chop.
Preheat oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 9 inch square pan (I rub the wrapper around the pan to do this).
In a small saucepan, combine butter and chocolate chips over low heat, stirring until butter melts and chocolate becomes shiny. Remove from heat and stir until well blended and smooth. Set aside.
In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
In a large bowl with a hand beater, or in a stand mixer with whisk attachment, slowly beat eggs. Add in vanilla and brown sugar, and beat at medium high speed until fluffy.
Add beets to mixer and blend on medium-low speed until combined. Add chocolate mixture in small amounts and mix on low speed until combined. Repeat with flour mixture.
Spread mixture into prepared pan. Top with dried cherries and white chocolate chips.
Bake for 30 to 35 minutes, until top looks set. Cool on a rack for at least 15 minutes.
Dust top of brownies with powdered sugar before cutting. These are good warm, room temperature, and cold.