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 Prep Time
8 20minutes
Cook Time
45minutes
Servings Prep Time
8 20minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Boil the beets and peel them. Grind into a puree using a blender.
  2. Add olive oil to the beetroot puree.
  3. 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.
  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.
  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!
  7. Bake at a temperature of t-180C for 25-30 minutes. Brownies become even tastier – moist, fragrant, tender.
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