Beet brownie
70 min

Type of dish:
Pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Beetroot packaged
0.75 kg
Butter
0.5 kg
Black coating
0.625 kg
Eggs
7.5 ud
Brown sugar
0.5 kg
Plain flour
0.15 kg
Cocoa
0.075 kg
Raising agent
7.5 g
Table salt
2.5 g
Elaboration
- Preheat the oven to 180 ºC.
- Crush the beet until a purée is obtained.
- In a strainer, press until it releases its juice.
- Melt the butter together with the chocolate in a bain-marie.
- Beat the eggs and sugar until it doubles its volume. Add the mixture of melted chocolate and butter.
- Sift the flour, cocoa powder and the raising agent.
- Add salt to the mixture and mix with gentle movements until a homogeneous mixture is obtained.
- Finally, add the beet puree and mix well.
- Pour into two 16x21 cm square moulds.
- Bake for approximately 25 minutes at 180 ºC.
Remarks:
- The number of servings obtained is taken as the ration reference.
Nutritional information (1 portion)
Energy
2193.24
kcal
Carbohydrates
178.2
g
Proteins
28.94
g
Lipids
146.67
g
Fiber
23.55
g
Saturates
81.26
g
Monounsaturated fatty acids
42.95
g
Polyunsaturated fatty acids
5.69
g
Cholesterol
575.42
mg
Calcium
220.06
mg
Iron
32.36
mg
Zinc
5.51
mg
Vitamin A
1020.04
ug
Vitamin C
0.0
g
Folic acid
61.98
ug
Salt (Sodium)
666.25
mg
Sugars
146.39
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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