Beetroot Brownies

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Beetroot Brownies
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
  1. 500g whole raw beetroot (3-4 medium beets)
  2. 100g unsalted butter, plus extra the tin
  3. 200g bar plain chocolate (70% cocoa)
  4. 1 tsp vanilla extract
  5. 250g golden caster sugar
  6. 3 eggs
  7. 100g plain flour
  8. 25g
  1. Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
  2. Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
  3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to a smooth batter.
  4. Pour into the prepared tin and for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
recipe adapted from
Brownie recipe adapted from
Brownies for Days
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Potato Chip Brownies

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