Beetroot brownies

Beetroot brownies

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(84 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins Plus cooling

Skill level

Easy

Servings

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

kcalories
255
protein
4g
carbs
32g
fat
13g
saturates
7g
fibre
2g
sugar
24g
salt
0.11g

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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Method

  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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Comments

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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: http://cuppasandcakes.wordpress.com/2014/05/31/recipe-chocolate-beetroot...

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 http://www.rebecca-taylor.org.uk

swiftsmith's picture

Yum!

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....as 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.

philly66's picture

Hmmmmm, not too sure about these.......good to use up the beetroot but not too sure I'd make them again

claireriches's picture

Made these tonight as I had beetroot in my veg box and I don't really like them that much. This was quite an easy recipe though the kitchen has a pink tinge to it now. Tasted wonderful and I only left it in the oven for an extra 4 or 5 minutes. Husband ate his first one very nervously in case he encountered a piece of beetroot but then asked for seconds.

claireyfairy14479's picture

Oh these are delicious! I don't like beetroot and was sad to see them in my veg box but found this easy recipe , will definitely make them again. I added walnuts to them and they were fab!

Jacsicle's picture

Made these tonight as I had to buy a whole bunch of beetroot for another recipe that only called for two and so had some left. Unfortunately it only came to just under 300g but I added some extra butter to try and make up for that. Seems to have worked fine but good thing I'm not fussed about them being low fat!

lizleicester's picture

Fantastic way to use our beetroots. Couldn't tell there was beetroot in the "guess the secret ingredient" game! Just lots of chocolatey deliciousness.

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