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
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
- 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.
Add a review
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
Products to recipe
