Brownie Chocolate-beetroot. Step-by-step Recipe With Photo

A chocolate beet brownie is a moist biscuit, like any other, that contains additives of vegetables, be it carrots, pumpkin or other fruits and vegetables. The meaning of vegetable additives is that during baking the brownie does not dry out, remains slightly moist and the biscuit does not need to be impregnated. Plus, each vegetable gives the baked goods its own unique color, taste and aroma.

Chocolate and beetroot give the brownie a rich brown color, which is moist on the inside and covered with an appetizing crust on top. Whipped cream or vanilla ice cream work well for dessert, but freshly baked chocolate beetroot brownie tastes good even without the additions.

• Cooking 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 sugar;
• 80 g wheat flour;
• 25 g semolina;
• 4 g baking powder or baking soda;
• 2 chicken eggs;
• whipped cream, chocolate and fresh strawberries for garnish.

Method of making chocolate-beet brownie

Rub the beets boiled in the peel on a fine grater or grind in a blender. The method of grinding will not affect the final result in any way, do it as you like.

In a separate bowl, mix all the dry ingredients: 20 g of semolina (we leave a teaspoon for dusting the mold), cocoa powder, baking powder and wheat flour.

Now we start mixing liquid ingredients. Break two eggs into a bowl and grind them with sugar. You don't need to beat the eggs with sugar into a strong foam, just grind the mixture until smooth.

Melt the butter, cool it a little, add to the sugar and eggs. Mix thoroughly again.

Then put the bitter chocolate melted in steam.

Last, add the grated beets to the liquid ingredients, mix everything well again. This makes a not-so-cute mixture, like minced blood sausage, but don't be intimidated, the baked chocolate beetroot brownie looks very appetizing.

We combine dry and liquid components together. Stir so that no lumps remain.

Grease the form with butter and sprinkle with a teaspoon of semolina. By the way, I always leave the butter wrapper in the freezer, it is very convenient to spread the remaining oil on it on the baking dish.

Fill out the form with dough. In this recipe, I used a 25x25cm shape.

Preheat the oven to 170 degrees Celsius. Bake the chocolate beetroot brownie for 30 minutes. Readiness can be checked with a match.

Once the brownie has cooled, you can cut it into small portions in any convenient way. I cut small cakes using the cooking ring.

Whipped cream and grated chocolate are the best decoration for a chocolate beet brownie, but you can make any other cream instead. Bon Appetit!

There is a small secret addition to this recipe. When you put the dough in the baking dish, break a bar of chocolate into small pieces and sprinkle them on the dough. The pieces will melt during baking, leaving drops of chocolate inside the brownie.