Beet and Chocolate Fudge Brownies

It was another snowy weekend in Luxembourg and surrounding areas. I have not seen this much snow in the previous 10 years that I have spent in Europe combined. My colleagues have been commenting that this would be nothing for me being a Canadian and that I must be used to the cold and the snow. To which I point out that I came here to avoid the very snowy and cold Canadian winters. The impression here is that the vast wilderness of Canada is very beautiful in winter. It can be in urban areas when one does not have to go to work. In the cities the story is very different – the snow can turn to slush and then freeze making roads and sidewalks very hazardous. It is not fun to experience -20°C especially when wind chill factor is factored in. Fortunately we have not experienced such cold weather here (hope I am not jinxing that by stating it). The older I get the less tolerant of winter I become.

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

2 eggs

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.