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Print Recipe
Chocolate-Beet Brownies Recipe
Chocolate cake with cocoa - you say, looking at the photo. And you will be right, but only half. Because there are 2 more important ingredients - beetroot, which gives this brownie moisture and amazing reddish hue, and sweet soy sauce, which is responsible for a pleasant aftertaste.
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Boil beets and peel. Grind into a puree with a blender.
    Boil beets and peel. Grind into a puree with a blender.
  2. Add olive oil to the beet puree.
    Add olive oil to the beet puree.
  3. And sweet soy sauce.
    And sweet soy sauce.
  4. Beat the eggs with sugar until fluffy white foam and pour into the beet puree, mix gently-from the bottom up.
    Beat the eggs with sugar until fluffy white foam and pour into the beet puree, mix gently-from the bottom up.
  5. In a separate bowl sift flour, cocoa, add semolina, a pinch of nutmeg and baking powder. Mix. It becomes very tasty if you add some walnuts and raisins Add dry ingredients to beet mass and mix quickly.
    In a separate bowl sift flour, cocoa, add semolina, a pinch of nutmeg and baking powder. Mix. It becomes very tasty if you add some walnuts and raisins
Add dry ingredients to beet 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 be more moist, but it will have to bake a little longer. Check 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 be more moist, but it will have to bake a little longer. Check readiness with a match!
  7. Bake under t-180C 25-30 minutes. Brownie becomes even better-wet, fragrant, gentle.
    Bake under t-180C 25-30 minutes.
Brownie becomes even better-wet, fragrant, gentle.

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