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Beetroot & Chilli Chocolate Brownie
A delicious rich brownie that dresses up beautifully for a special occasion.
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Course:
Modern
Cuisine:
Dessert
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
8
Calories:
Author:
Penny Moran
Ingredients
Brownie
150
gm butter
150
gm brown sugar
150
gm sour cream
2
eggs whisked
270
gm fresh beetroot grated
1
tsp
vanilla
125
gm SR plain flour (use plain flour if you like a flatter
dense brownie)
1/3
cup
Cocoa
100
gm Almond Meal
1
tsp
chilli
you can also use fresh chilli if desired
1
tsp
salt
50
gm Chocolate to decorate
Crème Anglasie
500
ml
pure cream
4
egg yolks
60
g
caster sugar
1
tsp
vanilla paste
Instructions
Brownie
Preheat oven to 170 degrees
Prepare brownie tray with baking paper or oil.
Peel and grate beetroot, reserve for later.
Melt chocolate and butter in a saucepan.
Add brown sugar and whisk until combined.
Add sour cream and whisk, remove from heat.
Whisk eggs in a bowl.
Add the whisked eggs to the chocolate mixture making sure to keep whisking.
Add the grated beetroot and stir until combined.
Combine sifted flour, almond meal, cocoa and chilli, add to the chocolate mixture and fold through.
Pour the mixture into prepared tray.
Bake for approximately 20mins or until cooked.
Crème Anglaise
Heat the cream
Whisk the egg yolks with sugar and vanilla paste.
Add warm cream to the egg mixture, whisking continually.
Return the saucepan to a low heat and cook the sauce until thickened.
Do not boil the crème Angalise or the eggs will cook and solidify.
Strain and cool to serve.