Brownies with Beetroot Ganache
Julia from The Organic Lab
Today i decided to make this fudge rich brownie with a the best combination that is Beetroot and Chocolate.
I absolutly love this recipe when is cozy and raining . Its easy to make and has the perks of the beetroot vitamins in it .
150g white chocolate
0,75ml of heavy whipping cream
1 tbsp The Organic Labs Beetroot Powder
90g cacao powder
75g white flour
1 tbsp the organic labs beetroot powder
For the Ganache
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
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
Stir together into a smooth and fine ganache. Plasticize the bowl and leave at room temperature.
Preheat the oven to 175 degrees. Line a mold of about 20 x 20 cm, with with parchment paper.
Melt the butter in a saucepan. Add sugar, cocoa, salt and vanilla sugar and mix.
Whisk in 1 egg at a time. Finish by whisking in the wheat flour and mixing together to form a smooth batter.
Distribute the batter evenly in the mold and bake in the middle of the oven for 20-22 minutes. Allow to cool.
When the cake is cool, add the ganache. Place the brownie in the fridge for a while for the chocolate ganache to solidify properly.