Beetroot Brownie with Raspberry-Beetroot Mousse

Beetroot Brownie with Raspberry-Beetroot Mousse

The perfect way to make brownies with beets! And to make it even more interesting – served with raspberry-beetroot mousse!


Raspberry-Beetroot Mousse

  • White chocolate – 200 g
  • Icing sugar – 50 g
  • Raspberry – 200 g
  • Water – 40 ml
  • Gelatin – 5 g
  • Lime juice – 10 ml
  • Heavy cream (30%) – 600 ml
  • Cooked beets – 200 g


  • Sugar – 200 g
  • Eggs – 3 pcs.
  • Cocoa powder – 1 tbsp
  • Butter – 200 g
  • Baking powder – 0.5 tsp
  • Baking soda – 0.5 tsp
  • Wheat flour – 100 g
  • Dark chocolate – 200 g
  • Cooked beets – 200 g


  • Icing sugar – 5 g
  • Raspberry – 120 g


Step 1: Prepare the Cake

Blend the beets. Melt the chocolate with butter in a double boiler. Beat the eggs with sugar using a whisk (do not whisk). Mix the remaining dry ingredients and sift through a sieve. Combine the blended beets, dry ingredients, and eggs with sugar and mix well. Add the melted chocolate with butter and mix again.

Step 2: Prepare the Brownie

Pour the batter into a buttered and floured pan. Place in an oven preheated to 170°C and bake for 25 minutes. Let it cool.

Step 3: Prepare the Mousse

Soak the gelatin in water. Bring 200 ml of cream to a boil, add the crushed chocolate and soaked gelatin, stir until the chocolate melts. Blend the beets, blend the raspberries separately, and strain through a sieve. Add to the cream and let the mixture cool. Whip the remaining chilled cream and combine with the prepared mixture. Add lime juice and icing sugar if needed. Pour the mixture onto the baked and cooled brownie and spread evenly. Chill the cake in the refrigerator until the mousse sets completely.

Step 4: Decorate and Serve the Brownie

Decorate the cake with fresh raspberries and lightly dust with icing sugar.

Related Posts