Beetroot brownies without flour
Juicy beetroot brownies, which will charm you with the distinct taste of chocolate combined with the sweet and sour taste of jam.
Ingredients
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- 230 g boiled beetroot
- 200 g Chocolate Liana 70%
- 50 g softened butter
- 4 eggs
- 90 g cane sugar
- 110 g ground walnuts
- 1 teaspoon Liana baking soda
- 3 PL Liana dark cocoa
Whipped cream
- 1 bag (30g) Whipped cream/powdered whipped cream
- 150 ml of milk
Next we need
- jam to taste
- fresh fruit
- freeze-dried fruit
- mint
- Blend the cooked beets until smooth.
- Melt the chocolate and mix it with softened butter.
- Beat the egg whites until stiff.
- Beat the egg yolks, to which we gradually add the blended beets and sugar.
- Using a hand whisk, mix in the nuts, baking soda, cocoa and chocolate with butter. Finally, lightly mix in the prepared snow. Pour onto a tray lined with baking paper. Bake at 170-180°C for about 50 minutes. After baking, let it cool completely.
- Whip the whipped cream with milk.
- Cover the body with jam to taste.
- We decorate the cake according to our imagination, e.g. whipped cream, fruit and mint leaves.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 230 g boiled beetroot
- 200 g Chocolate Liana 70%
- 50 g softened butter
- 4 eggs
- 90 g cane sugar
- 110 g ground walnuts
- 1 teaspoon Liana baking soda
- 3 PL Liana dark cocoa
Whipped cream
- 1 bag (30g) Whipped cream/powdered whipped cream
- 150 ml of milk
Next we need
- jam to taste
- fresh fruit
- freeze-dried fruit
- mint
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