Beetroot And Chocolate Brownies

• 2/3 pound beets peeled
• 1 13/16 cups chocolate 70% cacao
• 7 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3 eggs
• 1 3/4 cups brown sugar
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 3 3/4 tablespoons cocoa powder
• 2 tablespoons pumpkin seeds

1. Place beets in a saucepan and cover with water.
2. Cook for about 10 minutes.
3. Drain well and chop.
4. Squeeze chopped beets to remove excess water.
5. Preheat oven to 180u0b0C (approximately 350u0b0F).
6. Coarsely chop 100 grams of chocolate.
7. Set aside.
8. Mince remaining 200 grams of chocolate.
9. In a bowl, mix 200 grams minced chocolate, butter, beets, and vanilla extract.
10. Beat well.
11. In another bowl, add eggs and sugar.
12. Beat mixture until creamy and fluffy.
13. Add flour, baking powder and cocoa.
14. Mix well.
15. Mix egg mixture and beet mixture together and stir well.
16. Add 100 grams of chopped chocolate and pumpkin seeds.
17. Line a baking sheet with parchment paper, pour batter into pan and bake for about 35 minutes.
18. Do not over bake.
19. Remove from oven, let cool and cut into squares.
20. Dust with powdered sugar, to taste.

beets, chocolate, unsalted butter, vanilla, eggs, brown sugar, flour, baking powder, cocoa powder, pumpkin seeds

Taken from www.yummly.com/recipe/Beetroot-and-Chocolate-Brownies-2056225 (may not work)