John Myers
Beetroot Brownies with White Chocolate Topping
The perfect beetroot brownies with white chocolate topping recipe with a picture and simple step-by-step instructions.
- 250 g Beetroot peeled and diced
- 350 ML Macadamia nut milk or others
- 130 g Margarine or butter (Almsana today)
- 130 g Spelled flour
- 100 g Milk chocolate, or whatever you like
- 1 tsp Baking soda and Baking powder, respectively
- 80 g Grated almonds
- 100 g White chocolate chopped for topping
- Lemon juice, ground vanilla pulp, salt
- Cook the diced beetroot in the nut milk until soft – on a low flame. Puree and then melt the butter / margarine and chocolate in the warm mixture. Cool down a little.
- Mix the flour with the almonds, baking powder and baking soda in a bowl. Pour in the chocolate mixture and stir with a whisk. Refine with salt, vanilla and lemon juice. Pour into a greased and floured casserole dish and bake at 180 degrees top / bottom heat (preheated) in the middle for about 30 minutes – chopstick test.
- Remove warm from the oven and spread the white chopped chocolate directly on the brownies and spread, it will melt by itself. Finished.
- You can make the recipe simply vegan by omitting the white chocolate or using vegan couverture. They last really long and don’t lose their softness, an absolute dream recipe.
- By the way, there is actually no need for additional sugar if you use milk chocolate – this is not a fault with the ingredients. It’s sweet because of the chocolate and the couverture as a topping. For dark chocolate, I would add a little sugar for the taste!
Facebook Comments