We promise you can't taste the beets, but they do enhance the chocolate flavor in these moist goodies.
1/2 cup unsweetened Dutch-process cocoa powder
1/3 cup plus 1/4 cup sugar
8 large egg whites
1 cup canned, sliced beets, drained and diced
3/4 cup chopped walnuts
1. Preheat oven to 325 degrees. Lightly coat an 8-inch square metal baking pan with cooking spray. Using a fine sieve, sift cocoa powder and 1/3 cup sugar to remove lumps. Set aside.
2. In a large mixing bowl, using an electric mixer on the highest speed, beat egg whites until soft peaks form. Beat in remaining 1/4 cup sugar until just incorporated. Gently fold in half the cocoa mixture. Fold in remaining cocoa mixture, then beets and nuts.
3. Transfer batter to prepared pan and spread evenly. Bake 40 to 45 minutes, or until top is cracked and slightly puffed and a toothpick inserted in the center comes out clean.
4. Remove from the oven and cool on wire rack 5 minutes. Run a knife around sides of the pan and invert brownies onto a rack. Immediately flip onto a second rack (so brownies are top-up) to cool. Cut into nine bars. Store brownies in a plastic container and refrigerate for up to 3 days.