1 stick (8 T) butter
4 oz bittersweet chocolate
1 1/2 cup sugar
1 cup Sonrisa Farm flour
1 t baking powder
2 really good local eggs
1 small William’s Island Farm beet, grated
1/2 candied ginger, chopped
Preheat oven to 325 degrees F. Grease a 13 by 9 inch baking pan.
Melt butter and chocolate together over medium/low heat. Pour in large
mixing bowl and beat in sugar. Beat in eggs on-by-one and then add flour
and baking powder. Stir in grated beet and candied ginger and pour into
greased baking pan and cook for about 30 minutes. The brownies are done
when they pull slightly away from the edges but are soft in the middle. A
knife stuck in the center should have a little clinging to it but should
not be totally covered.