Better beetroot brownies

Better beetroot brownies

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins - 45 mins

Skill level

Easy

Servings

Serves 12

Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake - swap butter for rapeseed oil to lower the saturated fat too

Nutrition and extra info

Additional info

  • Freezable
  • Dairy-free
Nutrition info

Nutrition per serving

kcalories
408
protein
7g
carbs
50g
fat
20g
saturates
6g
fibre
3g
sugar
41g
salt
0.4g

Ingredients

  • 500g whole raw beetroot, washed
  • 100ml rapeseed oil
  • 250g good-quality dark chocolate (70% cocoa, dairy-free if you want, chopped)
  • 3 large eggs
  • 200g golden caster sugar
  • 2 tsp vanilla extract
  • 140g plain flour
  • 75g cocoa powder
  • 1 tsp baking powder
  • 50g walnut pieces, roughly chopped

For the icing

  • 100g icing sugar
  • 1 tbsp beetroot juice

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
  2. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
  3. Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

Recipe from Good Food magazine, March 2013

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Comments

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elainefairclough's picture
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I used a white beetroot when i made these and maybe that was the problem, as they are not so juicy. this made the mixture more like a refrigerator biscuit mixture - the cooked brownie was actually rather nice, the white beetroot chunks worked as very delicate taste but cause of this the walnuts tasted too strong. I'd agree with the earlier comment, I think the purple beetroot chunks would taste a bit odd.

hobbesmaster's picture
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I strongly disagree about the "better" label. The other recipe is way easier and faster to make and I liked the "old" beetroot brownies much better. The beetroot chunks in this one are, well, weird, at least. Walnuts are a good addition, I'll try the old recipe with walnuts next time but will not make this one again.

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