Beetroot & Chilli Chocolate Brownie
Beetroot & Chilli Chocolate Brownie

Beetroot & Chilli Chocolate Brownie

Today I wanted to share a recipe for Beetroot & Chilli Chocolate Brownies  from the Regional Future Chef Challenge.  Harry Mitchell of Macksville High prepared this dish for judges to win second place in the competition. The recipe he chose was with the help of a family friend who is a professional chef, Penny Moran.

Beetroot & Chilli Chocolate Brownie

Beetroot & Chilli Chocolate Brownie

Harry would like to pass on his special thanks to his dear friend and Chef Mentor, Penny Moran.

Harry said, “I would visit Penny after school and cook with her and her family for three weeks straight during the competition stages. Penny handed down one of her favorite Brownie recipes and helped me to perfect the ingredients and methods. Having been guided by Penny, I have now learnt many new skills and secrets to winning dishes. So for that I would like to express my sincere thanks to Penny”.

Such lovely remarks from a very talented high school student who is well on the way to success regardless of the career path he takes, although I do hope he chooses cheffing.

The recipe produces a brownie that I guarantee readers will love. The Chilli Chocolate Brownie, is rich and moist with the chilli adding another layer of enjoyment. If chocolate was a breakfast food I would be eating it right now 😉

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

Harry prepared, cooked and plated the Beetroot & Chilli Chocolate Brownie within the allotted one hour.  Even though this dish looks like something that would take a great deal of time to prepare, it can be on the table in a very short time.

Harry Plating Up!

Harry Plating Up!

Serve the brownie warm, straight from the oven for a very indulgent dessert!

The Beetroot & Chilli Chocolate Brownie was one of the many highlights of the competition.

I am looking forward to seeing what the Regional Future Chef Team Challenge comes up with in October.  If you attend or teach at a Mid North Coast School and want to be involved in the team challenge contact Joel at the Future Chef Challenge.

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Comments

  1. Adding beetroot…intriguing idea!

  2. Yum! I can’t wait to try this! I love the idea of adding chilli! xxx

  3. Yum I love coming across recipes like these, I’d not be creative enough to think them up myself! I adore chilli chocolate so this has my name on it!

    Krissie x – http://pearlsofstyle.blogspot.com.au

  4. love the sound of chilli in the brownie!

  5. Chocolate *is* a breakfast food! 😉 I have had beetroot brownies and chilli chocolate but never all components in one – what a gorgeous idea.

  6. Oh wow, Julie, how absolutely divine!

  7. What a unique combination for a brownie. I LOVE it!

  8. i love warm brownie! best thing ever!

  9. Having made brownies with black beans the other day, the addition of beetroot sounds perfectly sensible. 🙂 And delicious!

  10. I bet the beet root makes it moist and the chili a little kick. Its amazing what these little chefs can do at such a young age.

  11. Looks fantastic! The creme anglaise with it is the ultimate decadence. Will make this for sure.

  12. Prince Harry of the culinary world has indeed prevailed with this stellar brownie. Bravo!

  13. Delicious full of spicy and vegetables? I love this brownie recipe 😀

    Cheers
    Choc Chip Uru

  14. That looks amazing and as the biggest beet lover out of everyone I know, it’s always really nice to see beetroot being used in new and different ways. Will definitely try this for breakfast some time!

  15. Wow! What a talented young chef, and what a bright future ahead of him! Love this recipe! First, for the inclusion of beets (yummy AND healthy – you know I love that!), and for the great pairing of chili with chocolate – always fabulous! Add a sophisticated creme anglaise, and this is truly a showstopper! Wonderful, wonderful! Congratulations, Harry! Thanks so much for sharing this story and the gorgeous recipe, Julie!

  16. I love Harry’s inspiration. A lovely story and that brownie looks and sounds delicious!! Thanks so much for sharing at our little linky x

  17. Hi there! It sounds like a great recipe but how much chocolate is melted with the butter with the first step? Thanks!

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