Decadent Beetroot Cocoa Brownie Recipe

Beetroot and Cocoa Brownie Recipe

Today, I’m excited to share a unique and indulgent dessert recipe that combines the earthy sweetness of beetroots with the rich, deep flavor of cocoa. This unexpected pairing creates a moist and fudgy brownie that is sure to impress both your taste buds and your guests.

Ingredients:

• 200g beetroots, boiled and grated
• 150g dark chocolate, chopped
• 150g butter
• 50g cocoa powder
• 150g sugar
• 3 eggs
• 75g flour
• 1/4 tsp salt

Kitchen Tools:

• saucepan
• mixing bowl
• whisk
• baking pan

Start by preheating your oven to 180°C and greasing a square baking pan. In a saucepan, melt the butter and dark chocolate together over low heat until smooth. Remove from the heat and stir in the grated beetroots.

In a mixing bowl, whisk together the sugar and eggs until light and fluffy. Slowly pour in the chocolate mixture, stirring continuously. Sift in the cocoa powder, flour, and salt, then gently fold everything together until just combined.

Pour the brownie batter into the prepared pan and smooth out the top. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, allow the brownies to cool completely in the pan before slicing and serving. Enjoy the unique combination of sweet beetroots and rich cocoa in every decadent bite.

Approximate total weight: 800g
Number of servings: 9
Average weight of one serving: 90g
Approximate calorie count per serving: 250 calories

One clever tip for this recipe is to sprinkle a little sea salt on top of the brownies before baking. The hint of saltiness enhances the chocolate flavor and adds a gourmet touch to this simple dessert.

I hope you give this Beetroot and Cocoa Brownie recipe a try in your own kitchen. Feel free to experiment with different types of chocolate or add nuts for extra crunch. Have fun baking and enjoy the delicious results!