Ingredients
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Wet ingredients:
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275 g Cooked beetroot
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200 g Шоколад черный 100%
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100 g Ghee
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65 g Coconut oil
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50 g Coconut yogurt
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3 Egg(s)
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150 g Coconut flower sugar
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Dry ingredients:
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50 g Cocoa powder
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50 g Brown rice flour
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100 g Almond grounded
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1 tsp of Baking powder
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1 pinch of Salt
Directions
The idea of chocolate baking with beetroot has intrigued me for a long time. It’s a very pleasant combination of flavor and color, and in brownies, beetroot adds extra moistness. In the finished brownie, you won’t taste a strong beet flavor—just delicate notes and a purplish tint to the chocolate color. A rich and delicious dessert! Perfect for true dark chocolate lovers.
Bon appétit!
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Steps
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1
Done
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Preheat the oven to 180°C (356°F). Line a 20 cm (8-inch) square brownie pan with baking paper. |
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2
Done
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Roughly chop the pre-cooked beetroot (I prefer oven-backed) and puree it in a food processor until smooth. |
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3
Done
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In a small saucepan over low heat, melt the chocolate, ghee, and coconut oil. Remove from heat, stir until smooth, and let it cool almost completely. |
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4
Done
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In a separate bowl, mix the eggs with sugar and lightly whisk. Add yogurt and beet puree, and mix until smooth. |
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5
Done
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In another bowl, combine the dry ingredients: brown rice flour, ground almonds (or almond meal), cocoa powder, baking powder, and salt. |
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6
Done
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Add the wet ingredients and melted chocolate to the dry mixture and stir until a smooth batter forms. Pour the batter into the prepared baking pan. Bake for 30–35 minutes at 180°C (356°F). |
