Preheat oven to 350 degrees. Lightly spray bottom of 9-by-13-inches pan with nonstick cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in blender or food processor. Puree until smooth; set aside.
Combine brownie mix, oil, eggs, beets and chile powder in large mixing bowl; stir 50 strokes with spoon. Stir in chocolate chips. Pour into prepared pan. Bake 28-30 minutes as directed on package.
Remove from oven; cool. Lightly dust with confectioners’ sugar, if desired.
All materials courtesy of Aunt Nellie’s Beets and Read Bean Salads (Seneca Foods Corp.). Visit www.senecafoods.com for additional recipes and suggestions.