Beetroot and Chocolate BrowniesHoje para Jantar
Adding beets to chocolate desserts may seem like an odd thing to do, but the deep red color of the root vegetable just makes these desserts look that much more chocolatey. Plus, you don't so much taste "beets" as a more complex flavor that's somehow sweet but also more nuanced than that. No one need know the secret ingredient, but it's great fun to spill the beans once you are asked for the recipe.
- 300 grams beets (peeled)
- 300 grams 70% cacao chocolate
- 100 grams unsalted butter
- 1 teaspoon vanilla extract
- 3 eggs
- 250 grams brown sugar
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 20 grams cocoa powder
- 2 tablespoons pumpkin seeds
- 1Place beets in a saucepan and cover with water.
- 2Cook for about 10 minutes.
- 3Drain well and chop.
- 4Squeeze chopped beets to remove excess water.
- 5Preheat oven to 180°C (approximately 350°F).
- 6Coarsely chop 100 grams of chocolate.
- 7Set aside.
- 8Mince remaining 200 grams of chocolate.
- 9In a bowl, mix 200 grams minced chocolate, butter, beets, and vanilla extract.
- 10Beat well.
- 11In another bowl, add eggs and sugar.
- 12Beat mixture until creamy and fluffy.
- 13Add flour, baking powder and cocoa.
- 14Mix well.
- 15Mix egg mixture and beet mixture together and stir well.
- 16Add 100 grams of chopped chocolate and pumpkin seeds.
- 17Line a baking sheet with parchment paper, pour batter into pan and bake for about 35 minutes.
- 18Do not over bake.
- 19Remove from oven, let cool and cut into squares.
- 20Dust with powdered sugar, to taste.