Fudgy Beet Brownies

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

PREP TIME: 15 MINUTES   |   BAKE TIME: PER PACKAGE DIRECTIONS

DIRECTIONS

Makes 24 brownies.

  1. Preheat oven to 350°F. Lightly spray bottom of 13 x 9-inch pan with nonstick cooking spray. Place beets in blender or food processor. Puree until smooth; set aside. 
  2. Combine brownie mix, oil, eggs and pureed beets in large mixing bowl; stir until well blended. Stir in chocolate chips. Pour into prepared pan. Bake as directed on package, checking after shortest recommended baking time. 
  3. Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.

INGREDIENTS

  • 1 jar (16 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1 box dark or milk chocolate brownie mix (See Note)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon ground chipotle chile powder
  • 1 cup semi-sweet chocolate chips or chunks
  • Confectioners’ sugar (optional)

Note: Package sizes vary from 18.4 ounces to 19.9 ounces.

 

NUTRITION INFORMATION

Per serving (1/24 of recipe): 180 calories; 1 g protein;  26 g carbohydrate; 7 g total fat; 150 mg sodium; 15 mg cholesterol; 1 g dietary fiber; 1 mg iron; 0.01 mg thiamin; 23 IU vitamin A; 0 mg vitamin C.