Name: Beetroot brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Makes 15-20
Cuisine: British
Ingredients: 500g whole raw beetroot (3-4 medium beets); 100g unsalted butter plus extra for the tin; 200g bar plain chocolate (70% cocoa); 1 tsp vanilla extract; 250g golden caster sugar; 3 eggs; 100g plain flour; 25g cocoa powder

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Beetroot brownies

Beetroot brownies

Jane Hornby

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Makes 15-20

Easy

Prep: 15 mins

Cook: 40 mins

Plus cooling

A star rating of 4.3 out of 5.210 ratingsRate

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With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g whole raw beetroot

(3-4 medium beets)
100g unsalted butter

plus extra for the tin
200g bar plain chocolate

(70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder

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Nutrition: per serving

kcal255
fat13g
saturates7g
carbs32g
sugars24g
fibre2g
protein4g
salt0.11g

low

Method

step 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.
step 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 blender 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.
step 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 in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
step 4

Pour into the prepared tin and bake 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 TIPS

NO MICROWAVE?

If you don’t have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot – just be sure to buy the type without vinegar!

Recipe from Good Food magazine, September 2010

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A star rating of 4.3 out of 5.210 ratings

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