The cooked beets add moisture and color to the brownies while also dramatically increasing their nutritional content.  Still plenty of calories though.

Puree peeled, cooked beets to make 1 C.

Melt 1 C. of salted butter.  Add 3/4 C. unsweetened cocoa powder and 1 1/4 C. granulated sugar to combine.

Meanwhile, beat 2 eggs with a hand or stationary blender for 2 minutes, until frothy.

Combine the eggs with the butter/flour mixture and stir to combine completely.

Add 2 t. vanilla extract and the beet puree, and stir to combine.

In a separate bowl, sift together 3/4 C. flour and 1/2 t. baking powder.  Swirl into the batter to combine then swirl in 1/2 C. chocolate chips.

Butter a 9×9 baking dish and pour the batter in.

Bake at 325 for 25-35 minutes, until a knife inserted comes out clean.