Wash the beets and trim the top and bottom. Without peeling, chop into 2 inch chunks and add to a steaming tray. Steam beets until easily pierced with a fork. Remove from heat and let cool.

Add beets to a food processor and puree until smooth.

Preheat oven to 350 degrees. In a large bowl whisk the oil, coconut sugar and vanilla until combined. Add flour, cacao, baking soda and salt and whisk to a crumbly dry batter.

Fold in beet puree and allow the mixture to rest for 5 minutes. Gently fold in chocolate chips.

Spread brownie mixture into a 9x13 inch pan and bake for 25-30 minutes. For me, 28 minutes is the hot spot.

These brownies cut best after cooled and even better a day later.