(Swiped from HFB)

Beet (Ruby) Brownies

Serves: 8-12
Time: about 1 hour including bake time
Source: Ruoka & Viini

- about 2-4 small beets or 1,5 dl or 3/4 cup of beet puree
- 100g or 3.5 oz baking/semi-sweet chocolate
- 1,5 dl or 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- pinch salt
- 1-2 teaspoons cocoa
- 1 teaspoon vanilla sugar or vanilla extract
- 100g or 7 tablespoons butter, softened
- 1 dl or 1/2 cup sugar
- 2 eggs, room temperature
- 1 dl or 1/2 cup ground nuts

1. Butter and dust with cocoa a 23cm/8-9 inch round cake pan. 
Heat oven to 175C/350F.

2. Boil beets with skins until soft. Peel and puree with a 
hand blender or grate finely and mash. You should have about 
1,5 dl of beet puree.

3. Melt chocolate and allow to cool.

4. Mix flour, baking powder, salt and vanilla sugar together 
and set aside.

5. Cream butter and sugar together and add eggs one at a time 
until the mixture is smooth. Add chocolate, beet puree, and 
flour mixture individually, mixing well. Fold in nuts.

6. Pour batter into prepared pan and bake for 30 minutes.

7. Serve when cooled with whipped cream or ice cream or 
ice with cream cheese frosting:


    Cream Cheese Frosting

    - 8 ounces or 225g cream cheese , softened but still cool
    - 5 tablespoons or 70g unsalted butter softened, but still cool
    - 1 tablespoon sour cream
    - 1/2 teaspoon vanilla extract
    - 1 1/4 cups or 3dl confectioners' sugar (4 1/2 oz/ 127g)

    When cake is cool, mix cream cheese, butter, sour cream, and 
    vanilla at medium high speed in clean bowl of standing mixer 
    fitted with whisk attachment (or in large bowl using handheld 
    mixer) until well combined, about 30 seconds, scraping down 
    bowl with rubber spatula as needed. Add confectioners' sugar 
    and mix until very fluffy, about 1 minute.

> Let's talk about pseudo-hashes,
Yes. They should die. How's that for a polemic statement? :-)
--Jarkko Hietaniemi