-Preheat your oven to 350 degrees.

-Steam 1 bunch of topped beets for 35-45 minutes until tender.

-Slip the skins under running water and then puree a few beets until you have 1 cup.

-Melt 1 stick of butter and 4 oz unsweetened chocolate over low heat, stirring often. Set aside to cool.

-In a separate bowl, beat 4 eggs.

-Add 1 cup packed brown sugar and 1 tsp vanilla and continue beating until well creamed.

-Stir in chocolate mixture, followed by 1 cup applesauce and the 1 cup pureed beets.

-Mix together well, 1½ cups of flour, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp baking powder and ½ tsp salt.

-Stir into creamed mixture.

-Turn into greased 9 x 13-inch pan and bake for 30 to 40 minutes.

-Cool before cutting into squares.