Chocolate beetroot brownie

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Chocolate beet brownie is a moist biscuit, like any other, in which there are additives of vegetables, whether it be carrots, pumpkins or other fruit and vegetables. The meaning of vegetable additives is that during baking the brownie does not dry out, remains slightly moist and the biscuit does not need to be impregnated. In addition, each vegetable gives its unique color, taste and aroma to baking.

Chocolate and beets add a rich brown color to the brownie, which turns moist inside and is covered with a delicious crust on top. Whipped cream or vanilla ice cream are suitable for decorating the dessert, but freshly baked chocolate-beet brownie is tasty even without any additions.

Time for preparing: 50 minutes
Servings Per Container: 5

Ingredients for Chocolate Beet Brownie

130 g of boiled or baked beets;
150 g of dark chocolate;
15 g of cocoa powder;
120 g butter;
140 g of sugar;
80 g of wheat flour;
25 g semolina;
4 g of baking powder or soda;
2 chicken eggs;
whipped cream, chocolate and fresh strawberries for decoration.

The method of preparation of chocolate beet brownie

The beets boiled in a peel are rubbed on a fine grater or chopped in a blender. The grinding method will not affect the final result, do it the way you like.

In a separate bowl, mix all the dry ingredients: 20 g of semolina (leave a teaspoon for powdering), cocoa powder, baking powder and wheat flour.

Now we begin to mix the liquid ingredients. Break two eggs into a bowl and grind them with sugar. Beat eggs with sugar in a strong foam is not necessary, just rub the mixture until smooth.

Melt the butter, cool it a little, add to sugar and eggs. Mix thoroughly again.

Then we put steamed dark chocolate.

Lastly, we attach the grated beets to the liquid ingredients, again we mix everything well. It turns out not a very nice mixture, similar to minced blood sausage, but let it not scare you, the baked chocolate-beet brownie looks very appetizing.

We put together dry and liquid components. Mix so that there are no lumps left.

Lubricate the form with butter and sprinkle with a teaspoon of semolina. By the way, I always leave a wrapper of oil in the freezer, it is very convenient to smear the remaining oil on it in a baking dish.

Fill out the form with dough. In this recipe I used a shape of 25x25 centimeters.

Preheat the oven to 170 degrees Celsius. Bake chocolate beet brownie for 30 minutes. Readiness can be checked by a match.

When the brownie has cooled, it can be cut into small portions in any convenient way. I sliced small cakes with a cooking ring.

Whipped cream and grated chocolate are the best decoration for chocolate-beet brownie, but you can make any other cream instead. Enjoy your meal!

There is a small secret addition to this recipe. When you put the dough in a baking dish, break the chocolate bar into small pieces and “stuff” them with the dough. During baking, the pieces will melt, and drops of chocolate will remain inside the brownie.