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Brownie chocolate-beetroot (in the shape of the Nordic Ware "Rosette")

Brownie chocolate-beetroot (in the shape of the Nordic Ware "Rosette")

Category: Bakery products
Kitchen: American
Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)

Ingredients

boiled beets 275gr.
butter 250gr.
dark chocolate (78%) 200gr.
sugar 250gr.
eggs 3 pcs.
flour 75gr.
cocoa 50g.
baking powder 1 / 2h l.
salt 1 / 4h l.

Cooking method

  • Punch the beets with a food processor or blender, or rub on a fine grater.
  • Melt the chocolate in a water bath.
  • Beat butter and sugar until white.
  • Then add eggs, one at a time, beat well each time.
  • In a separate bowl, combine flour, cocoa, baking powder, salt and sift everything.
  • Add beets and chocolate to the butter and egg mixture, mix everything well.
  • Combine the butter mixture with dry ingredients, knead everything well.
  • Preheat the oven to 180C.
  • This amount of dough is enough for two tabs in the mold.
  • Thoroughly coat each rose with vegetable oil.
  • Put 1 tbsp in each rose. l with a small slide.
  • Bake for 25-30 minutes, depending on your oven.
  • Take out the mold and let it stand for 10 minutes, then turn it over on the wire rack and cool the brownie.
  • Cakes fly out of the mold in a moment.
  • Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
  • Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
  • Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
  • Bon Appetit.

The dish is designed for

24pcs.

Time for preparing:

1h 30min.

Cooking program:

oven

Note

Pastries for true chocolate lovers. Beetroot is not felt at all, it only enhances the taste of chocolate, prolonging its aftertaste in the mouth. The cakes have a pleasant crispy crust and a moist and melting center.
I love dark chocolate and can eat it probably in kilograms, and these cakes reminded me of the taste of real Swiss chocolate.
The taste is chocolate-chocolate.
If you do not like dark chocolate, then one bar can be replaced with milk, but then you will need to reduce the amount of sugar.
Hope you like the recipe.

Larissa u
Thanks for the recipe! Your hands are already itching!
bukabuza
Larissa u, Larissa,
I hope you will like it.
selenа
bukabuza, Lenochka, an amazing recipe, it's hard to imagine what will happen at the end, but I believe you and I will bake on Friday, (though there is so little flour terribly), on the weekend I will report
bukabuza
Hope, I still have a few roses left, I'll go try the cutter to take a better picture.
But they are completely chocolate-chocolate obtained, as there is a bar with a cocoa content of 95%, and so they taste the same.
bukabuza
It's a broken piece
Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
It is cut
Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette)
ang-kay
What handsome men!
bukabuza
ang-kay, Angela, Thank you
Galleon-6
And what are beets for, and can they be baked in iron tins?
bukabuza
Elena, beetroot enhances the chocolate flavor and imparts a brownie texture.
You can bake in any tins, even on a pan in one layer, and then cut into portions.
Loksa
Helen, I really love chocolate and put bitter 75 percent, I came to the conclusion: chocolate can also be too chocolate. Next time I'll take "special" or porous. I wanted to ask you: to melt butter? Mix warm chocolate? My dough turned out to be very thick, let's say I didn't want to fall off a spoon, I literally pushed it finger spoon, I was afraid the relief would not be visible, but everything worked out.
Brownie Chocolate Beetroot (shaped like a Nordic Ware Rosette) What kind of chocolate do you have?
Yutan
bukabuza, Elena, what a wonderful recipe! Thank you!
Oksanochka, Loksa, the roses turned out to be pretty too!
It's so good that we have these roses! How many different masterpieces we will bake in them !!!
Loksa
Yutan,
bukabuza
Loksa, Oksana, the roses are very beautiful.
I noticed the tastier the chocolate, the better the pastries.
The butter is soft, not melted. But you can do it for 30 seconds. put in the micra.When I forget to get the oil in advance, I do so.
The chocolate is in my water bath all the time while the butter is beaten.
The dough is thick, but the relief is always clear.

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