Made in partnership with Moxie Bread Co., these BVSD Rye Red Velvet Beet Brownies are a great way to incorporate Jones Farms Organics rye flour into a nutrient-dense and also delicious dessert.

1. Soften butter and cream cheese at room temperature.

2. Wash beets. Peel and cut off tops and bottoms. Chop into small pieces.

3. Add beets and water to a large pot. Bring to a boil then reduce to a simmer. Stir occasionally.

4. Cook for 40-45 minutes, until the beets are very soft.

5. Drain water and then puree beets until smooth.

6. Preheat the oven to 350.

1. Add butter, white sugar and brown sugar to a stand mixer.

2. Cream butter and sugar mixture for 5 - 7 minutes until smooth and light in color.

3. Add eggs, vanilla, and salt and whip for 5 - 7 minutes until light in color.

4. Add cocoa and pureed beets and mix to combine.

5. Add flour and mix just until combined. Be careful not to over mix.

6. Pour mix onto a greased 9x13 baking dish and smooth batter out evenly.

7. Bake at 350 for approximately 17-20 minutes until a paring knife stuck in the center comes out clean.

8. Allow brownies to cool completely.

1. While brownies are cooling, in a stand mixer, whip together yogurt, cream cheese, vanilla, powdered sugar and cocoa, for 5 - 7 minutes, to form the icing.

2. Spread icing onto cooled brownies with a spatula or drizzle for a fun effect.