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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virgocook's picture
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There is no middle ground with this recipe, the chocolate lover in the house swooned over these with delight, the beetroot hater could hardly be in the same room as the finished article. I don't think there is any escaping the underlying beetroot taste - which is not necessarily a bad thing !

aeryn12011's picture

A new family favourite ... I used wheat free flour as I'm wheat intolerant and they still came out lovely with no complaints . Also very easy to make and freeze well !

abbi.white's picture
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I absolutely loved it! Beetroot gives a fine, red-fruit like after taste. If you don't know beetroot was used, you won't be able to guess it. Unless you tried this recipe before! The resulting brownies are lighter, more gentle in taste, but still very heavy and "brownie-like" in texture. I made them several times already and will make them again and again!

mstanleyduke's picture
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these are fab, rich and chocolatey without feeling really fatty. husband thinks there is a beetrrot tinge to the taste and they do look pink, but i think they are lush!

basilmonkey's picture
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These brownies are fantastic! Would make them again. Especially good when they are hot, fresh from the oven.

cvety_mag's picture
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Scrumptious! Moist and extremely fluffy! I loved these brownies!

sian011071's picture
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My 9yr old daughter asked if we could make brownies for her to sell on a cake stall at school so we decided on these. Not cheap to make as I bought fresh beetroot but glad I did as we were really pleased with them. I was a bit nervous as to whether the kids at school would like them but she sold them all, the kids loved them!!!

valbell's picture
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Fantastic results, very rich and filling - delicious!

I used slightly less sugar than recipe. Will definitely make again.

fizzyfi's picture
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OMG! This is the best brownie recipe ever and very healthy! Having eaten all my homegrown beetroot I used some fresh cooked shop bought, grated and drained. I also used olive margarine instead of butter and melted that with the chocolate slightly in the microwave before adding it to the beetroot. The mixture was very smooth. The end result was a very light moist chocolatey brownie. The kids had no idea they contained beetroot and lapped them up warm with Cornish ice cream. These will be an all time favourite.

coxom2's picture
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Used ready cooked Beetroot with no vinegar .I rinsed it well and had no "earthy"taste.
Lovely recipe a brill comfort food

sarahleetes's picture
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Made this on Sunday and they were yummy! Did take longer than stated to cook and I used exactly right size tin stated! Had to remove from tin, removed paper base lining and put back in oven upside down to dry out the middle of bottom!
Tasted truely yummy though and did not taste of Beetroot! Kids had rest for tea last night with Ice cream and chocolate sauce!
Receipe bit fiddly though as had to melt my chocolate as my Bamix could not cope with the chocolate on top of the butter which would not melt with the cooked Beetroot! Excellent receipe, but does take longer all round to cook and prepare!

sandyo's picture
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I've made this for my daughter who loves Brownies but is not too keen on beetroot. I had made a couple of changes:
Cook the beetroot whole and leave to cool completely then grate.
Cut up the butter and chop chocolate roughly and mix them all together in glass bowl.
Now pop them in the microwave on medium setting for 2 mins. (this softens the butter and chocolate.)
I have a kenwood Chef. So I whisked up the egg and sugar (soft brown) until light and fluffy. Changed the whisk for the dough hook and on the slowest setting added the beetroot mix slowly then the sifted flour / cocoa mix. (used 1/2 wholemeal flour 1/2 white and
added a tbsp of milled flaxseed- daughter is vegetarian!)
To finnish it off I coated the top with Nutella frosting.
Will give you her verdict after I have seen her later this week.

jackierobert's picture
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Really straightforward recipe, I had already cooked beet root so just reheated before blending. Very tasty and loved by all the family.

fayfumbs's picture
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Loved the flavour and colour. Easy to make, but a bit too moist for a brownie - more of a cake/pudding.

moozeybear's picture

Can you use cooked beetroot from the supermarket? You know, the type that comes in a vacuum pack?

bess2001's picture
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Just about to make these again !!! Very nice and moist , def cant taste the beetroot - made them last time with raw beetroot , (cooked it ) this time i am using pre- cooked beetroot ( but not in vinegar ) to see if there is any difference - yes it can be a bit messy - but the end result makes up for that . I love all these cakes with veg in and i am going to try the one with parsnips in this week, will see how that turns out ( i dont like parsnips ) but there again , i dont like courgettes either but love them in the cakes .

patricia211151's picture

These brownies are scrummy.
I used self raising flour and only had two eggs in the fridge but they turned out crisp on the outside and fudgy inside...I also sprinkled with flaked almonds prior to baking to add some texture. The colour was rich and no aftertaste from the beetroot....I will make again once I lose the weight I've gained!!!!

clare_lloyd's picture
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This is a great recipe! 35-40mins is a more realistic cooking time (ignore the 25mins in the recipe and follow the 40mins at the top of the page, beneath the picture). The beetroot flavour seemed to mellow and was less strong when we ate them the day after cooking!

huki77's picture
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Really easy method- will make it again!

ingevdh's picture
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I used the "cheat's" version and grated ready cooked beetroot. The consistency of the brownies was perfect: slightly moist, not too heavy. Pity the taste was so awful! Sort of earthy, not at all what a brownie should taste like. I ended up chucking the whole lot in the bin!

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