Preheat Oven 350F.Instead of buying canned beetroot or boiling the beetroot I steamed the beetroot as a way of retaining more nutrition. Except for soups or stews, I mostly tend to steam all my vegetables. I peeled and chopped the beetroots.
and steamed them for about 7-10 minutes until fork tender.
I then pureed it in a blender until smooth. You should get about 1 cup of puree. I had a little extra which I used to replace the butter in this recipe. You can do likewise to replace the eggs (the original calls for 2 eggs). Use 1/4 cup of the beetroot puree to replace 1 egg. Since we don't mind the eggs where I use the egg whites for the protein I only used the puree to replace the butter. You can also use vegetable oil to replace some of the butter by using my substitution table I provided in the Ingredients section.
Whisk together butter and sugar in bowl until smooth.
Add vanilla, then whisk in eggs, one at a time.
and mix until well blended.
Whisk together flour, cocoa powder, and espresso powder in separate bowl.
Fold flour mixture into beet mixture until just combined.
Stir in chocolate chips.
Pour into greased 9-inch square baking dish
Bake 30 minutes, or until toothpick inserted into center comes out almost clean.
Cool, then cut into 16 squares.