There is still work to be done in the vineyards even in the snow.
To compensate for the weather, I decided to make something chocolaty. Since I had raw beets (rather hard to come by in the grocery stores here), I cooked them intending to make salad but in the end sacrificed one for these moist and delicious brownies.
Beet and Chocolate Fudge Brownies
250 mL (1 cup) butter
100 g (4 oz) unsweetened chocolate (70% cocoa)
250 mL (1 cup) cassonade (or Muscovado) sugar
5 mL (1 tsp) vanilla extract
1 large cooked beet, grated
250 mL (1 cup) all-purpose flour
2.5 mL (½ tsp) salt
Melt half of the butter and the chocolate in a double boiler. Let cool.
Cream together the remaining butter, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Scrape bowl and blend in the cooled chocolate mixture. Beat in grated beet. Stir in flour and salt. Pour into a greased and floured 29 x 23 x 4 cm (11-1/2 x 9 x 1-1/2 “) baking pan; bake in 175°C (350°F) oven for 45 minutes (or until done). Let cool in the pan on a wire rack. Cut into squares.