Beetroot Brownies

Directions

For the Ganache

1. Finely chop the white chocolate and place in a bowl. In a saucepan, mix the whipped cream and bring to a boil. Once slightly cooled add the beetroot powder

2. Pour the hot cream over the chocolate and stir until melted. Leave in front and stir from time to time until it has solidified a little. You can put it in the fridge for a few minutes to make it faster

3. Stir together into a smooth and fine ganache. Plasticize the bowl and leave at room temperature.

Brownie

1. Preheat the oven to 175 degrees. Line a mold of about 20 x 20 cm, with with parchment paper.

2. Melt the butter in a saucepan. Add sugar, cocoa, salt and vanilla sugar and mix.

3. Whisk in 1 egg at a time. Finish by whisking in the wheat flour and mixing together to form a smooth batter.

4. Distribute the batter evenly in the mold and bake in the middle of the oven for 20-22 minutes. Allow to cool.

5. When the cake is cool, add the ganache. Place the brownie in the fridge for a while for the chocolate ganache to solidify properly.