Beet brownie

70 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
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.