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 Chocolate-Beet Brownies Recipe
Chocolate cake with cocoa - you will say, looking at the photo. And you will be right, but only half right. Because there are 2 more important ingredients - beetroot, which gives this brownie moisture and an amazing reddish hue, and sweet soy sauce, which is responsible for a pleasant aftertaste.
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Dutch Cuisine
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Dutch Cuisine
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Boil the beets and peel them. Grind into a puree using a blender.
    Boil the beets and peel them. Grind into a puree using a blender.
  2. Add olive oil to the beetroot puree.
    Add olive oil to the beetroot puree.
  3. And sweet soy sauce.
    And sweet soy sauce.
  4. Beat the eggs with sugar to a fluffy white foam and pour into the beet puree, mix gently - from bottom to top.
    Beat the eggs with sugar to a fluffy white foam and pour into the beet puree, mix gently - from bottom to top.
  5. In a separate bowl, sift flour, cocoa, add semolina, a pinch of nutmeg and baking powder. Mixture. It becomes very tasty if you add a little walnuts and raisins Add the dry ingredients to the beetroot mass and mix quickly.
    In a separate bowl, sift flour, cocoa, add semolina, a pinch of nutmeg and baking powder. Mixture. It becomes very tasty if you add a little walnuts and raisins Add the dry ingredients to the beetroot mass and mix quickly.
  6. And pour into a mold greased with butter and sprinkled with semolina or flour. If you bake in a round shape without holes, the cake will turn out to be wetter, but you will have to bake it a little longer. Check the readiness with a match!
    And pour into a mold greased with butter and sprinkled with semolina or flour. If you bake in a round shape without holes, the cake will turn out to be wetter, but you will have to bake it a little longer. Check the readiness with a match!
  7. Bake at a temperature of t-180C for 25-30 minutes. Brownies become even tastier - moist, fragrant, tender.
    Bake at a temperature of t-180C for 25-30 minutes. Brownies become even tastier - moist, fragrant, tender.
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