Directions

1. Preheat oven to 325° F. Line an 8” x 8” baking tray with non-stick paper (include an overhang so brownies are easy to remove).
2. Peel beets and cut into quarters. Place in a small saucepan on the stove and bring to a boil. Reduce heat and simmer for 15-20 minutes. Drain and blend to create a purée or mash really well.
3. Melt butter and chocolate together either in the microwave in short bursts of 20-30 seconds or in a small saucepan over low heat on the stove. Once melted, whisk in cocoa powder and set aside to cool slightly.
4. In a large bowl whisk together coconut oil, brown sugar, beet purée, and vanilla. Add flour, baking powder, and salt. Stir until just combined. Add butter/chocolate mixture and stir until with a spatula or wooden spoon until mostly blended in. Add mint chocolate chips (if using) and stir until all ingredients are just combined.
5. Pour batter into prepared pan and bake for 25-30 minutes, until tops begin to crack and a toothpick or a knife comes out almost clean. Let cool for 5 minutes in the pan and then transfer to a cooling rack to fully cool.

1. Using an electric mixer, beat butter until smooth and starting to pale in colour. Add icing sugar and mix until somewhat blended.
2. Add natural food colouring and milk 1 tablespoon at a time. Mix until smooth and looks spreadable, about 1-2 minutes.

1. Top (completely cooled) brownies with frosting and top with Choco Chimp Cereal in a Shamrock pattern.