Yummy Beetroot Brownies (wheat-free, possibly gluten-free)

Photo by Juta Kübarsepp for the March 2014 issue of Kodu ja Aed magazine.
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Enjoy!
Beetroot and Dark Chocolate Brownies
(Peedi-šokolaadiruudud)
200 gram unsalted butter
200 gram dark chocolate (70%)
200 gram cooked beetroot
3 large eggs
200 gram caster sugar
1 tsp vanilla sugar or extract
100 gram flour*
50 gram coarsely chopped almonds or walnuts (optional)
* A note on flour: As my son is sensitive to wheat, I use rye - and a wholemeal rye - when baking this. You can use regular wheat flour for this, or even buckwheat or rice flour for a gluten-free version.
Pre-heat the oven to 200 C/390 F. Line a 24 cm (10 inch) square cake tin with parchment paper.
Break the chocolate into pieces, cut the butter into chunks. Place both into a small saucepan and heat gently on a low heat, stirring every now and then, until the chocolate melts. Remove from the hob and stir until combined. Leave and let it cool to room temperature.
Finely grate the beets, fold into the melted chocolate and butter mixture.
Whisk the eggs and sugar until thick and pale. Gently fold in the vanilla, then the beet-chocolate-butter mixture. Finally fold in the flour and the nuts, if using. Spoon the mixture into the prepared cake tin.
Bake in the middle of the oven for 20-25 minutes - or only until the cake looks cooked from the top. Remove from the oven and let cool before cutting into squares.

Photo by Juta Kübarsepp for Nami-Nami.
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