Instructions. Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Grease an 8-inch baking pan with butter and then line with parchment, so you can use it as a handle to pull cooked brownies from pan. Melt chocolates and butter in a medium saucepan over medium-low heat. Stir to combine. Add the cooked diced beets, apple sauce, tahini and oat milk to a high-speed food processor. Blend until smooth. In a separate bowl whisk together the remaining ingredients, except the chocolate chips. Pour the wet ingredients into the dry ingredients and stir until well combined. Set aside 12 for topping. Coarsely chop the remaining chocolates. Make the ganache: Place the chopped chocolate in a medium microwave-safe bowl. Microwave on high in 30-second bursts, stirring between each burst, until the chocolate is mostly melted, 1 1/2 to 2 minutes total. Stir in 1/2 cup heavy cream and microwave for 30 seconds more. Switch up the chocolate: You can use a combination of 85% dark chocolate and 62% bittersweet chocolate in this brownie recipe. (I recommend using 3 oz. of the 85% and then 7 oz. of the bittersweet for balance.) Candy brownies: Top them with chocolate chips, M&M’s, peanut butter cups or your favorite chocolate candy before baking. Mint Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment, too. Make the brownies. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, salt, and baking soda in a medium bowl. Set aside. Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. .

dark chocolate for brownies