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Beetroot brownies

Beetroot brownies

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(95 ratings)

Prep: 15 mins Cook: 40 mins Plus cooling

Easy

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

  • Freezable

Nutrition per serving

  • kcalories255
  • fat13g
  • saturates7g
  • carbs32g
  • sugars24g
  • fibre2g
  • protein4g
  • salt0.11g
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Ingredients

  • 500g whole raw beetroot (3-4 medium beets)

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g unsalted butter, plus extra for the tin
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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.

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Comments (144)

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.

crampe11's picture

Really nice! Loved the beetroot and chocolate combination and the colour was really appealing - a really deep reddy purple. Cooking did take a bit longer for me than stated in the recipe but everyone I offered them to seemed to enjoy them and only a few managed to guess the secret ingredient!

philippashubrook's picture

I made these for my work colleagues who all seed to like them. The beetroot worked well with the chocolate.
Easy to make but I think I'd add a chocolate icing or nuts or chocolate chunks in next time to make them more interesting

ruthwilliamson's picture
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Good chocolate hit and lovely and moist.

ju_lia0's picture
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I used precooked beetroot and microved for 1 min so it was warm. All my kids ate them even knowing the beetroot was in them.

splayds's picture
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Great recipe! Grated the beetroot when cooled and squeezed out excess juice. Melted chocolate and butter separately , creamed the sugar (hlf caster & hlf brown) and eggs in a mixer, added the rest of the ingredients on slowest speed until combined , baked in a slow oven (150c) for just over an hour & topped with lime and cream cheese frosting when cooled....perfect!

stephenmcevoy's picture
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I tried these last night, used 25g extra flower to avoid a soggy result just in case, but everything else I stuck to as per recipe and they turned out perfect. They were exactly the same colour as the ones above. I used dark bournville cocoa. while mixing the beetroot to liquidize it I used a table spoon of milk to get it mixing. I tried them with a friend once they cooled and we loved them. My new favourite dessert! Try it, you'll love them. I was a cheat and used the vacuum packed beetroot from Lidl, steamed them for ten minutes... no fuss.. less mess!

stephenmcevoy's picture
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I tried these last night, used 25g extra flower to avoid a soggy result just in case, but everything else I stuck to as per recipe and they turned out perfect. They were exactly the same colour as the ones above. I used dark bournville cocoa. while mixing the beetroot to liquidize it I used a table spoon of milk to get it mixing. I tried them with a friend once they cooled and we loved them. My new favourite dessert! Try it, you'll love them. I was a cheat and used the vacuum packed beetroot from Lidl, steamed them for ten minutes... no fuss.. less mess!

Hobbesmaster's picture
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Excellent! I have several great recipes for beetroot, but rarely get to make them because my friends demand beetroot to be turned into brownies. Don't fall for the "better beetroot brownies" recipe! It is not better at all, only more difficult to make, takes longer and is not as yummy as this one.

ilwenundomiel's picture
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I followed the recipe step by step but the result is awful. 25 minutes are funny - the cake (or what the hell is it) is melting once cut. And the taste of beetroot totally covered any sign of chocolate or cocoa. Yuck. Maybe if I've baked it a lot longer it would be done but I think the taste wouldn't be better. First Good Food recipe which is disappointing for me.

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