Chocolate brownies with beetroot and dark chocolate
You read that right – this recipe actually uses beetroot in the dough! After the vegetables have been slowly baked in the oven. You can’t taste the beetroot, but it gives that extra juicy kick. It is also important to use good quality dark chocolate, as this determines the taste of the unusual brownies.
- 2 scoops of beetroot, medium, fresh
- 100 g dark chocolate
- 60 g butter
- 1 tbsp brandy
- 3 eggs
- 90 g flour
- icing sugar, or cocoa powder for serving
- Preheat the oven to 180°C.
- Wash the beetroot and wrap in aluminum foil.
- Bake the beetroot in the oven at 180°C for approx. 1 hour.
- Then switch off the oven and leave the beetroot to cool in it .
- Then peel the beetroot and mash with a hand blender to a puree; no large pieces should remain.
- Melt the dark chocolate and 50 g butter in a water bath.
- Add the beetroot puree and brandy and mix.
- In a large bowl, use a hand mixer to briefly beat the eggs until fluffy.
- The red Add the beetroot and chocolate mixture and the flour and stir until smooth.
- Grease a baking tin and pour in the batter.
- Bake the chocolate cake in the oven at 170°C for approx. 20 minutes.
- Let it cool down and cut into cake pieces.
- Sprinkle the finished brownies with powdered sugar or sweet cocoa powder before serving.
- Tin foil
- Hand blender
- Hand mixer
- Baking tin, rectangular or square