GOOD COOKIN / Dessert Peanut Butter Swirl Beet Brownies LEVEL Medium TIME 90 min SERVINGS 12 Print Recipe INGREDIENTS 1 medium beet (8-10oz) 1 stick unsalted butter, cut into cubes 6oz bittersweet or semisweet chocolate, finely chopped ½ cup coconut sugar 1 teaspoon vanilla ½ teaspoon fine sea salt 2 large eggs ½ cup all-purpose flour or whole wheat pastry flour ½ cup Woodstock ® Organic Smooth Peanut Butter 1 tablespoon cornstarch DIRECTIONS 1. In a saucepan place beet. Add water to cover. Bring to a boil, cover, and simmer until beet is tender, about 35 minutes. Drain and peel beet, then puree in a food processor. Set aside. 2. Preheat oven to 350°F. Lightly oil an 8” square baking dish and line with parchment paper so it extends up 2 sides of pan. 3. In a large microwave-safe bowl combine butter and chocolate. Microwave in 30-second increments, stirring after each, until chocolate is melted and smooth. Stir in sugar, vanilla, and salt. Stir in eggs one at a time. Stir in beet puree. Fold in flour. Scrape batter into prepared baking dish. 4. In a small bowl stir to combine peanut butter and cornstarch. Drop spoonfuls of peanut butter over brownie batter, then use a knife to swirl it into batter. 5. Bake until brownies are set, 30-35 minutes. Let cool in pan for 10 minutes, then use parchment to help transfer brownies to a rack to cool completely before cutting.