¼ cup + 2 tablespoons (90 g) beet puree (see note)
2 large eggs
1 teaspoon vanilla extract
½ cup (80 g) brown Maskal Teff® flour
2 tablespoons (12 g) tapioca flour
1 tablespoon (6 g) unsweetened cocoa powder (dutch-processed or natural)
¼ teaspoon salt
8 ounces (226g) cream cheese, at room temperature
5 tablespoons (75g) sugar
1 large egg yolk
¼ teaspoon vanilla extract
1 ½ tablespoons beet puree
Make the brownie batter:
Position a rack in the center of the oven and preheat to 350ºF. Line an 8×8-inch square baking pan on all sides with parchment paper.
In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat and whisk in the sugar and beet puree. Whisk in the eggs and vanilla, then the teff and tapioca flours, cocoa, and salt. Set aside.
Make the cheesecake swirl:
In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with a wooden spoon), beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes. Beat in the yolk and vanilla extract.
Divide the cheesecake mixture in half and to one half stir in the beet puree until combined.
Scrape the brownie batter into the prepared pan and dollop the pink and white cheesecake layers over the top. Drag the tip of a paring knife or chopstick through the batters back and forth a few times in both directions to swirl lightly.
Bake the brownies until puffed all over, about 30 minutes, rotating the pan halfway through baking.
Let the brownies cool completely in the pan, then use the parchment handles to lift the brownie out of the pan. (Optionally, chill the brownies until cold for the cleanest cuts). Use a large chef’s knife dipped in hot water and wiped clean between each cut to trim away the outer ¼-inch (if you like), then cut the brownies into 9 squares.
Store at room temperature for up to 1 day, or refrigerate for up to 5 days (bring to room temperature before enjoying).
Make the beet puree: To make the beet puree, scrub 2 raw medium-sized red beets, place in a small saucepan covered by an inch of water, and boil until tender when pierced with a knife, 20-30 minutes or so. Drain, let cool to room temperature, peel, then cut into large pieces and puree in a food processor until smooth. You’ll have enough puree for a few batches of brownies. Store in the refrigerator for up to 1 week or freeze for up to several months.