Beetroot & Chocolate Brownie ~ Christmas food Gift

Beetroot & Chocolate Brownie

I believe this chocolate brownie will join in one of my Christmas food gift list after I taste test.

Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

I got an order from my kids today, they want to throw a chocolate brownie for tea.  Luckily, I always keep my family’s favourite recipe and they always feel really satisfied about it. This brownie is moist and not too sweet, sometimes I will have a little bit adjust about the butter and sugar for a better healthier choice. But I can tell you all, they never have any notice about the change.  Good, ha!

This time, I have been using the dark chocolate, they have less sugar and felt more chocolaty, the sugar in the original recipe was 350g, Oh dear! That was such too much for us, so I reduced it to 250g, the result was quite satisfied, but I think it still can reduce a bit more for next time.

Remember to add some chopped dark chocolate and chopped nuts into the brownie batter, it will make the brownies even more fantastic taste. And I liked to add a small pinch of chilli pepper into the mixture as well, that’s what I always did. I like it.

Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Ingredient:         ( one 32cmx22cm tray, about 20 pieces )

  •   100g Dark chocolate, chopped into chunky size
  •   100g Butter, cubed
  •   100g Greek yogurt
  •   150g White caster sugar
  •   100g Dark brown sugar
  •   150g Beetroot, grated or minced
  •   4 eggs, beaten
  •   80 to 100g Nuts,   ( I used hazelnut )
  •   80 to 100g Dark chocolate, chopped
  •   400g Self-raising flour
  •   1/2 tsp sea salt
  •   1/2 tsp paprika pepper
Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Method: 

  1. Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  2. Put the 100g dark chocolate and butter into a saucepan over low heat, let it melt first, off heat.
  3. Add yogurt, white and brown sugar, minced beetroot, use hand balloon to whisk and mix.
  4. Add eggs, one by one, mix it thoroughly, then follow the nut, chocolate.
  5. Sieve in the dry ingredients include flour, salt and pepper, mix it all until well incorporated.
  6. If the cake batter will be a bit dry, add 1 tbsp of milk to fold in , try t tbsp at a time first, until the batter form a good consistency.
  7. Pour into a lined and greased baking tray, spread it evenly with a spatula and tap a few times on the table and bake in the preheat oven for about 25 to 30 minutes, until insert a toothpick into the middle and it comes out clean. Off heat.
  8. Cool on a wire rack, and cut into 20 equal portions, then serve! Better with a cup of good coffee with it.
Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Beetroot &  Chocolate Brownie

Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Beetroot & Chocolate Brownie

Note: 

  • Any nuts will do the same good job to this brownie, but if you like to change the dark chocolate to milk chocolate, is fine as well.
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