Chocolate Fudge Brownies
These are surprisingly moist and fudgy in texture. No one will know what makes them so good. This makes a smaller batch than the recipe for the brownies with a cake-like texture
1 can (15 ounces) beets, drained
2 ounces unsweetened baking chocolate
4 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts, optional
Preheat oven to 350 degrees.
Butter a 7 x 11 or 9 x 9 baking pan. Drain beets and place in a large food processor with the eggs. Process until smooth. In a small skillet, combine the baking chocolate and butter. Melt over very low heat. Add to processor. Add all remaining ingredients except the chocolate chips and nuts. Process until very smooth. Stir in chips and nuts if desired. Pour into baking pan. Bake for 20 minutes or just until set in the middle. Do not over-bake.
Note: If you do not have a large food process, puree beets in a small food processor or in a blender with the eggs. Pour into a large bowl and add all remaining ingredients. Stir to mix well.
Nutritional Information Per Serving
Fat, gm. 7
Protein, gm. 1.5
Carbs, gm. 15
Cholesterol, mg. 30
Fiber, gm. 1.2