ONE DAY AFTER YOGA, a friend treated us to chocolate beetroot brownies with a hint of ginger. They were delicious! Here’s the recipe.
|Prep Time||1 hour|
- 500 g beetroot cook your own & peel it, or buy pre-cooked and warm it up
- 200 g dark chocolate minimum 70% cocoa content
- 100 g unsalted butter use melted coconut oil for a dairy-free brownie
- 100 g wholegrain or spelt flour
- 50 ml maple syrup
- 25 g cocoa powder
- 3 cm ginger
- 2 eggs
- HEAT THE OVEN to 180 degrees Celsius. In a food processor or blender, mix together the chocolate, hot beetroot, butter and ginger until the mix is as smooth as you can get it. If you're using a low power blender, add the hot beetroot first and then chocolate, so that the chocolate melts a bit already before blending.
- COMBINE THE SUGAR AND EGGS in a large bowl and whisk (by hand or electric whisk) until the mix is thick and foamy.
- FOLD THE BEETROOT MIX into the whisked eggs. Sift in the flour and cocoa powder, then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 to 60 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in its tin, then cut into modest pieces.
Optional: make a chocolate glazing by melting 100g of chocolate with 50g of butter, then pouring over the cooled cake.
The fudge brownies taste even better a day after they have been baked, and keep in the fridge for several days. They taste good at room temperature as well as straight from the fridge.