DARK CHOCOLATE BEETROOT BROWNIE

6 OZ DARK CHOCOLATE
3/4 CUP BUTTER
1 1/2 CUP GRANULATED SUGAR
3 LARGE EGGS, LIGHTLY BEATEN
1/2 CUP BEETROOT, SHREDDED FINE
1 TEASPOON VANILLA EXTRACT
1 CUP FLOUR


PREHEAT OVEN TO 325.


BUTTER AND FLOUR DUST A 9X13-INCH PAN.


BREAK THE DARK CHOCOLATE INTO CHUNKS AND CUT THE BUTTER UP AND PLACE BOTH INTO A DOUBLE BOILER OR A LARGE METAL BOWL OVER A POT OF BOILING WATER.


MIX CONSTANTLY TO PREVENT BURNING UNTIL CHOCOLATE AND BUTTER MELTS.


TURN OFF HEAT AND LEAVE BOWL ON TOP OF POT.


ADD SUGAR AND STIR.


NEXT MIX IN THE SLIGHTLY BEATEN EGGS, SHREDDED BEETROOT AND VANILLA UNTIL WELL BLENDED.


ADD THE FLOUR AND STIR UNTIL WELL INTEGRATED.


POUR THE BATTER INTO THE PREPARED BAKING DISH.


BAKE BROWNIE FOR 35 MINUTES OR UNTIL KNIFE INSERTED INTO CENTER COMES OUT CLEAN.


MAKES 24 SMALL SQUARES.