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.
Servings 8
Prep Time 20 minutes
Cook Time 45 minutes
Ingredients
- 180 gram Flour wheat / Flour
- 40 gram Cocoa powder
- 250 gram Sugar
- 250 gram Beets
- 4 pieces Chicken eggs
- 100 milliliters Olive oil
- 1 pinch Nutmeg (ground)
- 1 tablespoon Semolina
- 3 tablespoons Soy sauce
- 2 teaspoons Baking powder
Instructions
- Boil the beets and peel them. Grind into a puree using a blender.
- Add olive oil to the beetroot puree.
- And sweet soy sauce.
- Beat the eggs with sugar to a fluffy white foam and pour into the beet puree, mix gently - from bottom to top.
- 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.
- 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!
- Bake at a temperature of t-180C for 25-30 minutes. Brownies become even tastier - moist, fragrant, tender.