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.