Chocolate-beet brownies are a wet biscuit, like any other one that contains vegetables, be it carrot, pumpkin, or other fruits and vegetables. The meaning of vegetable additives is that during baking the brownie does not dry out, it remains slightly wet and the sponge cake does not need to be soaked. Plus, each vegetable gives its baking its unique color, taste and aroma.
Chocolate and beets give a rich brown color to brownies that are moist inside and covered with a delicious crust on top. Whipped cream or vanilla ice cream are suitable for dessert decoration, but the freshly baked chocolate-beet brownie is tasty even without additions.
- Time: 50 minutes
- Servings: 5
Ingredients for Chocolate Beet Brownie:
- 130 g of boiled or baked beets;
- 150 g dark chocolate;
- 15 g cocoa powder;
- 120 g butter;
- 140 g of sugar;
- 80 g wheat flour;
- 25 g semolina;
- 4 g baking powder or soda;
- 2 chicken eggs;
- Whipped cream, chocolate and fresh strawberries for decoration.
Cooking Chocolate-Beet Brownie
Boiled beetroot peel rubbed on a fine grater or grind in a blender. The final result will not affect the method of grinding in any way; do as you wish.
In a separate bowl, mix all the dry ingredients: 20 g of semolina (leave a teaspoon for the powder), cocoa powder, baking powder and wheat flour.
Now we begin to mix the liquid ingredients. Smash two eggs in a bowl and rub them with sugar. Beat the eggs with sugar into a strong foam is not necessary, just rub the mixture until smooth.
Melt the butter, slightly cool it, add to the sugar and eggs. Mix well again.
Then put the steamed bitter dark chocolate.
Lastly, add the grated beets to the liquid ingredients, again mix everything well. It turns out not particularly nice mixture, similar to the stuffing for blood sausage, but do not be afraid of it, baked chocolate-beet brownie looks very appetizing.
Combine dry and liquid ingredients. Stir so as not to leave lumps.
Grease the form with butter and sprinkle with a teaspoon of semolina. By the way, I always leave the butter wrap in the freezer, the remaining oil on it is very convenient to spread on a baking dish.
Fill the form with dough. In this recipe, I used the form 25 x 25 centimeters.
Heat the oven to 170 degrees Celsius. Bake chocolate-beet brownies for 30 minutes. Readiness can be checked with a match.
When the brownie has cooled, it can be cut in any convenient way into small portions. I cut small cakes using a culinary ring.
Whipped cream and ground chocolate are the best decoration for a chocolate-beet brownie, but you can make any other cream instead. Enjoy your meal!
There is a small secret addition to this recipe. When you put the dough in a baking dish, break the chocolate bar into small pieces and “stick” the dough with it. While baking, the pieces will melt, and chocolate drops will remain inside the brownie.
