Typing up a recipe post from cake that is long gone is practically torture... especially just before lunch. I made these brownies for the second time just before we went on holiday and they are so yummy. The beetroot means it is very easy to keep them moist and also adds a really nice fruity flavour.
To make one tray you will need:
100g of pre-cooked beetroot
200g of dark chocolate
5 tablespoons of natural yogurt
3 free range eggs
Zest of half an orange
85g of caster sugar
75g of ground almonds
Firstly you should melt the chocolate along with the yogurt either in a pot or in a bowl over boiling water. Stirring to make sure it is all melted you should then add the beetroot pulp. If it is soft I found the easiest way to do this was to mash the beetroot with a fork.
Separate the eggs into two bowls. Into the whites add a pinch of salt and beat with electric beaters, add two tablespoons of sugar and gradually until it forms stiff peaks. With the same beaters beat the yolks, zest of half an orange and the rest of the sugar until pale and creamy.
Next fold the chocolate mixture into the eggs yolks, mix in the almonds and combine until smooth. Gently fold in the eggs whites making sure not to over mix. You want to keep your brownies light and airy.
Pour the mixture into a 4cm deep tin lined with baking paper and pop it into the oven at 160° for 25-30 minutes. Remove when it is firm and cracked on top.
If you want more brownie goodness check out my recipes for Chocolaty Nutella Brownies and Delicious Chocolate Brownies. I really like brownies okay...
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