29 December 2014

BEET BROWNIE IN BEER SYRUP

Brownie - one of the best and easiest desserts. If you have mastered the basic version, Mickey Rotten proposes a variation- beet added to the chocolate cake interestingly tweaks its taste. If you use coconut oil, it’s vegan. You can control the sweetness by pouring a sauce based on beer and brown sugar. Works refreshingly!

Ingredients:
1 small beetroot – frozen
115 g oatmeal finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
150 g dark chocolate coarsely chopped
500 g baked or cooked beet puree
30 g of cocoa powder
180 g of brown sugar type muscavado
120 g coconut oil
1 tablespoon of apple cider vinegar

Mix separately dry and wet ingredients and gently combine them together. Pour into a greased medium sized mold – about 20x30cm. Bake at 170 degrees for 35-40 minutes. Cool down overnight and cut into 5 cm squares. Pour the beer syrup on the top and grate a frozen beet on a fine grater.
Sauce:
500ml honey beer
200g brown sugar
Mix sugar with beer and cook over low heat to reduce the liquid by half.
Recipe: Mickey Rotten image: USTA Magazine