Friday, November 14, 2014

Beet Blondies

Are you guys sick of blondies yet?  Am I throwing too many out there?  Sorry, but I'm not sorry.  Blondies are dead simple to make, endlessly adaptable, and fricking delicious.  So I'm going to wrap this week of vegetables with a veggie blondie.  Beet Blondies with White Chocolate, to be specific.

They are gorgeously fuchsia in color, speckled with snowy white drops of white chocolate.  They are sweet and slightly earthy, with a touch of citrus brightness.  These may just be the Hello Kitty of dessert bars.

Here's what you need:
1 stick butter (melted)
1 cup brown sugar
1 egg
1 teaspoon lemon extract
1 pinch salt
1 cup flour
1/2 cup roasted beet puree (about 1 medium beet, wrapped in parchment-lined foil and baked in over at 350 degrees for 40 minutes, then mashed)
1/2 cup white chocolate chips

Here's what you do:
Heat the oven to 350 degrees.  Grease an 8 inch square pan.

In a mixing bowl, mix the melted butter with the sugar.

Add in the egg, lemon extract, and salt.  Mix.  Mix in the flour.

Fold in the beet puree and the white chocolate chips and stir until combined.

Pour into the greased pan and bake at 350 for 25-30 minutes, until the center is set.

Enjoy the naturally pink treats.  I cut mine into small squares, about 16 of them, because they are pretty rich and decadent.

1 comment:

  1. Hi! I'd love to try these - please could you advise, do they freeze well? Also, how long do they keep at room temperature?