Beet brownie
70 min

Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Beetroot packaged
0.75 kg
Butter
0.5 kg
Dark chocolate 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
2276.99
kcal
Carbohydrates
192.33
g
Proteins
29.56
g
Lipids
150.17
g
Fiber
22.55
g
Saturates
80.62
g
Monounsaturated fatty acids
42.05
g
Polyunsaturated fatty acids
5.64
g
Cholesterol
579.17
mg
Calcium
259.81
mg
Iron
25.86
mg
Zinc
7.02
mg
Vitamin A
1002.54
ug
Vitamin C
0.0
g
Folic acid
54.48
ug
Salt (Sodium)
541.25
mg
Sugars
107.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Legumes
- Meats
- Pizzas, patty
- Bread and pastries
- Dessert
- Shellfish
- Ice creams and sorbets
- Birds
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Pastries
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed