Red Velvet Brownies

 Unconventional but moist and delicious.

•  1 large beet
• ½ cup unsalted butter, melted
• 1 cup sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 1/3 cup unsweetened cocoa powder, I recommend Ghirardelli
• ½ cup chocolate chips

Wash and trim beat.  Wrap in foil and bake at 375F for an hour.  Cool peer and puree in food processor. 

Preheat oven to 350F.  Spray a 9” square pan with Pam.

 Whisk cooled butter and sugar until smooth.  Add vanilla and eggs one at a time, then stir in beet.  Sift flour and cocoa and carefully fold into beet mixture until just combined.  Stir in chips.

 Pour into pan and bake 22-25 minutes or until toothpick inserted in center comes our dry.