Flourless Beet Brownies

A raw beet blended into the batter keeps these brownies moist and tender for days, and all you taste is rich chocolate. It's a good use for a single beet left over from your market haul.

Makes 9 brownies · 40 minutes, plus cooling

Ingredients

• 2 tablespoons olive oil, plus more for the pan
• 1 cup (70 grams) unsweetened regular or Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 medium red beet (about ¼ pound), peeled and cut into ½-inch pieces
• ½ cup (100 grams) granulated sugar
• 2 teaspoons vanilla extract (optional)
• 1 cup plus 3 tablespoons (7 ounces) bittersweet or dark chocolate chips, about 60 percent cacao, divided
• 2 large eggs
• Flaky sea salt, for finishing

Instructions

1. Heat the oven to 350°F and brush an 8-inch square baking pan with a little olive oil.
2. Whisk the cocoa powder and baking soda together in a small bowl.
3. Put the beet pieces, sugar and vanilla (if using) in a food processor. Pulse, scraping down the bowl as needed, until the beet is finely puréed but hasn't turned watery.
4. Combine 1 cup (6 ounces) of the chocolate chips with the 2 tablespoons olive oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring each time, until nearly melted, no more than 75 seconds in all. Stir until smooth.
5. Pour the warm chocolate into the food processor and blend with the beet on high until smooth. Blend in the eggs, then add the cocoa mixture and pulse just until combined, scraping down the sides as you go.
6. Spread the batter evenly in the pan and scatter the remaining 3 tablespoons (1 ounce) chocolate chips over the top. Bake 25 to 30 minutes, until the top is puffed and set but a toothpick in the center still comes out a little fudgy.
7. Let cool at least 30 minutes, then cut into 9 squares and sprinkle with flaky salt.

Tips

• For a sweeter brownie, use semisweet chips in place of bittersweet.
• They're lovely warm with a scoop of ice cream or at room temperature with morning coffee.

Adapted from Jerrelle Guy, NYT Cooking.