Week Nine: Honey Beet Blondies

Recipes

Week NINE already!! It’s been a little cooler so it’s time for some baking, and for another chance to make something pink with beets. This recipe is another hit from Double Awesome Chinese Food, which is available for borrowing at KFPL.

As they talk about in the cookbook, blondies can be aggressively sweet. But these are understated and delicious, while still sweet enough to feel like a rich dessert. Thus, they’re a good way to break someone hesitant into the beet scene. As if anyone should need convincing about one of the finest root veg of the land!

I will say, the ratio of beets to blonie mixture is maybe a little bit high, and as a result, our beet blondies were less of a blondie with a crimson swirl, and more of a potential hallowe’en party treat? Could be that what we understood to be “small” beets, were actually large. The recipe below is how the recipe book did it and how we followed suit, but if you want a little more of a graceful golden blondie + beets, try holding back on some of the beet swirl or using smaller/less beets!

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Honey Beet Blondies

Ingredients

Beet Swirl

  • 1 tbsp honey
  • 1 1/2 tsp neutral oil
  • 1-2 beets (1 if baseball size, 2 if stress ball size, 3-4 if ping pong size, and so on) (bake at 450 for 45 minutes or steam for about 20, then cool covered, then peel and chop)

Blondie Swirl

  • 8 tbsp unsalted butter melted, then cooled slightly
  • 3/4 cup tightly packed brown sugar
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 tsp kosher salt

Instructions

  1. preheat the oven to 350 (or just turn it down after you've baked the beets) and grease a baking dish (8×8)

  2. put cooked beets, honey, and oil into food processor or blender and blend until as smooth as possible.

  3. in a medium bowl, stir melted butter and brown sugar together until smooth, then add the egg and vanilla and mix until smooth. finally, add the flour and salt and mix until you have a smooth, thick batter

  4. add the beet mixture to the blondie mixture and just barely swirl before scooping it into the greased pan and flattening it out a bit

  5. bake for 20-25 minutes or until fork inserted in the centre comes out clean

  6. let cool almost completely and eat up! (vanilla ice cream accompaniment is a nice option)