نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

براوني الشمندر مع غاناش الشمندر

American 25 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a 30cm x 20cm baking tin with baking paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Stir to combine and set aside.
In a heat-proof bowl set over slightly boiling water, melt the chocolate and 65g butter over a low heat. Remove the melted mixture from the heat and allow to cool slightly. Place the cooked beetroot in a blender or food processor and blitz until smooth. Add the wet ingredients to the dry ingredients and mix to combine. Pour the batter into the prepared tin and level out the top. Bake the brownies for 15-20 minutes for a fudgy centre, or 30 minutes for cakey brownies. Remove from the oven and allow to cool.
To make the ganache, melt the white chocolate, butter and cream in a heatproof bowl over barely simmering water. Stir gently. Whisk in the beetroot powder. If your ganache does not emulsify, add 2-3 tablespoons of coconut oil and blend again.
Spread the ganache over the cooled brownies. Slice and serve.