Beetroot brownies

Beetroot brownies

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(90 ratings)


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Cooking time

Prep: 15 mins Cook: 40 mins Plus cooling

Skill level



Makes 15-20

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 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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  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 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.
  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.
  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 from Good Food magazine, September 2010

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AlicesMum's picture
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Made these yesterday and was very pleased with the result. I cooked the beetroot, then grated it before squeezing out the juice. Put it in the blender with the chocolate and butter which I had already melted, then blitzed it to a smooth paste. This worked really well. Came out lovely, cooked but soft in middle and tasted great. Especially nice served warm with some cream. And you can't taste the beetroot.

Blondiebear's picture
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I was sceptical about these. I love beetroot but I don't generally enjoy savoury things in sweet things or vice versa, but my curiosity was peeked.

They smell disgusting but I am happy to say taste lovely, mine were particularly gooey, not sure if they were meant to be, but who cares as they taste good!

NottsKat's picture
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Very nice, more have Ben requested!

lesley22222's picture
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Absolutely delicious and moist. I do not like beetroot and was a bit concerned the flavour would come through but fortunately it didn't. On second batch now as half of the first one has already disappeared. Note to self: Do not leave brownies unattended in the kitchen

veritypinkney's picture
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A tasty treat. Looked disgusting before we put it in the oven but cam e out beautifully. Like others, we also found it took closer to 40mins to bake. Will consider putting in some chopped nuts next time for a bit of crunch.

safronthomas's picture

absolutely lush!! would it work as a cake using self raising flour??

SoozeW's picture
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Worked beautifully, although I freestyled.
I used 400g vac-pac cooked beetroot, reserving the juice.
I substituted 1 egg for the same weight of light mayonnaise, used buttery margarine instead of butter, and used half wholemeal, half plain flour.
And I added 1 tsp instant coffee powder and a pinch of salt (alongside the vanilla extract).
To decorate it, I made icing with 100g icing sugar, 1 tsp vanilla extract and 1 tbsp beetroot juice and drizzled it over the top.
Superb 'healthy' brownies - lower fat, lower calorie, higher fibre. And lower cost!
Highly recommended.
I posted my recipe here:

islamay's picture
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Great recipe. Easy to make and a nice way to use the beetroot. I've frozen half the batch for another week.

rebecca-Taylor's picture

Beetroot's only half the picture! I've been working on a brownie that incorporates your five-a-day portions of fruit and veg over at

swiftsmith's picture


Made these with my veg box beetroot but used gluten free flour as I had some in the cupboard. Also added 3 balls of stem ginger in syrup and a splash of Chambord liqueur to the mix. Having read almost the same recipe on a blog I cooked them for 45 minutes which was just right and way off what it says here.

I don't think you can hide the fact that they're full of beetroot - they're really red and taste earthy indeed, but very tasty and super fudgy. The next day they were even squishier but still tasted good. Will make again next time there's a surplus of beetroot...

jackiegrebby's picture

Oh dear...
I was so looking forward to these. I had just enough white beetroot so used these instead of regular red beet. (The white also has less of an earthy taste too). But they are quite horrid. None of my family had more that one bite before consigning the rest to the bin. Such a shame. With the chocolate content, I can't even throw them out for the birds or give them to the dog either.

sllyst's picture

These were nice warm but once they've cooled down there is a distinct after taste. That being said, the kids love them!

aindom1's picture

This recipes works really well, a hit with the whole family.

CuriousCook's picture

These are lovely and delicious. I had them for my school dinners and never even knew they had beetroot in until the people who made them told me and my friends that they had beetroot in them. These are utterly brilliant, i couldn't tell the difference between them and normal brownies.

alex101's picture

Awful recipe for terrible brownies.

saelma4's picture

These are lovely and they turned out much better and tastier than my usual brownie recipe...I started making them and as you do I discovered I didn't have enough dark chocolate so used 20g dark chocolate,100g milk chocolate and the rest was some of willies cacao (from waitrose) which I've had for ages and didn't know when to use it happened it did the job perfectly!!will definitely make again! 5 stars!!

bunko84's picture

Just made these.....haven't tasted them yet but they look great! Think I should have turned the tray in the oven half way through as one half was cooked great, the other half were very wobbly. Put them back in for an extra 5 minutes which sorted the problem. Also used less sugar than stated :)

miranb's picture

Great recipe and brilliantly explained too. Tastes delicious, succulent and (sort of) guilt free. Really easy to make, something I did within an hour, straight after work, without any preparation.
Will definitely make again.

foodaholic123's picture

I've eaten them before but now its my turn to bake them. Will report and rate on how good they turn out... Wish me luck!

calderem's picture

There is no way you could pretend these are regular brownies - they are quite distinctly chocolatey red! The do have a lovely taste and texture and were very easy to make.