Sunday, November 13, 2011

red beet brownies.

a strong rooty smell
awaits you if you breath in strongly.

do not be detoured.

the rich, powerful dark red
gushes into the batter.

it turns a bright fuchsia.

the warm melted chocolate
flows into the composition,
a deep brownish red emerges.


this melange of red beet juice
and dark bitter chocolate
makes for a moist, special brownie variation.

decorate with some powdered sugar,
a chocolate curl
or leave it as it is
in it's simplicity.

red beet brownies

55g dark chocolate (70% at least)
66g butter
2 eggs
150g sugar
125g beet juice
1/2 tsp vanilla extract
150g flour
1/2 tsp baking powder
1/4 tsp salt

preheat the oven to 180 degrees celcius.
line a pan with baking paper.
round or square, whichever you prefer, around 22-24 cm in diameter.
melt the chocolate and the butter together over low heat.
beat the eggs with the sugar until light and fluffy.
add the beet juice and combine.
add the melted butter and chocolate mixture and the vanilla extract.
mix in the flour, baking powder and salt, as well.
pour into your pan and spread evenly.
bake for around 35 minutes, allowing the middle to be a bit soft.
let cool, enjoy with a some freshly whipped cream.