Beetroot brownies

Beetroot brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(86 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
huki77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy method- will make it again!

ingevdh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

silverwish's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'd bought some fresh beetroot and thought what can I make? came across this recipe and WOW! These are absolutely the best moist brownies I have ever had, you'd never guess they were lower in fat too! Think Black Forest Gateau and you'd be close to the flavour. I only had just under 400g of beetroot and shaved 20g off the sugar, no hint of beetroot just a rich yummy chocolate almost cherry like flavour. I'll never go back to the traditional method these are a firm favourite that once tried you'll be hooked - Enjoy

lowster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

step 4 says to cook for 25 mins - i took mine out then & left to cool in tin. there wasnt a quiver left so thought they were cooked. cut them up into very very soft brownies that tasted wrong. Then noticed says cook time 40 mins below the picture. definately need to cook for 40 mins. I have just put them back in for a further 20 mins & they are much better - taste like brownie should.
GOod food - please update this recipe!

nguttridge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely! Strange choice for me as I'm not a beetroot fan, so to tone down the earthy taste I increased the chocolate to 230g and the cocoa (as suggested by other commenters) to 35g. I left some of the choc in little chunks - gorgeous brownies

londonlisa's picture

Quite enjoyed this recipe. Even used sugar substitute. Very moist. Might try some walnuts next time to mix up the texture a bit.

Ravenisdead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used only 150g of chocolate and found that to be more than adequate for this recipe! Very moist and interesting taste. You cannot taste the beetroot, would make again

purplegiraffe's picture

Oh my goodness! What fantastic brownies, everyone from 3 to 75 enjoyed them. I would suggest as I only have a hand blender to put the cooked beetroots in a tall jug and blend to avoid lots of mess and a finer texture of beetroots. Then mix in the chocolate and butter!!!

mimartin49's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great moist brownies which do have a vague taste of beetroot however they are very chocolatey. I cheated and used the prepacked beetroot instead! Took someone else's advice and grated the beetroot. As the beetroot was cold, I melted the chocolate and butter before blending which worked a treat!

siandbetta's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have been making this for a year now, as Birthday cake twice! Everyone love them, including the kids who call it beetroot pie! My family from Italy was so impressed that I wrote the recipe in Italian for them. It has that earthy taste of beetroot but it complement the bitter chocolate - spectacular as a pudding even better as an afternoon "merenda" (snack)! !

mimartin49's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these brownies with the already cooked, pre-packed beetroot. I melted the chocolate and butter together and then blended the mixture in a liquidiser. The brownies tasted great, though there is definitely a slight taste of beetroot (or is it because we knew they contained beetroot...?)

sltweedle's picture

The messiest thing I have ever made in my kitchen.
The most wonderful smell when it was cooking.
The most disgusting thing I have ever put in my mouth!!

Further research shows a considerable 'marmite' response, you'll love it or hate it. No matter how much effort I put in, and how much I wanted to love it, I hated it!

clarablackman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made these for the second time and they are fantastic. Really moist and a hint of red a bit like a dark red velvet. I could taste the beetroot slightly but not sure if that because I knew it was there. Took them to work after a few days and they were still great a couple of days in. Would highly recommend.

greenandblacks's picture

I was short of dark chocolate so used 150g dark and 50g milk chocolate. Had run out of vanilla extract so I left it out. The brownies turned out better than I had expected after reading some of the previous comments. Darker than I'd expected (maybe a hint of dark red in the chocolate instead of pink) and not quite as dense and squidgy as I'd make ordinary chocolate brownies. Next time I'll use all dark chocolate and add the vanilla and maybe another 10-20g cocoa and of flour. A great way to use up organic beetroot from my weekly veg box.

mirena10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've just made these brownies and I find them delicious :) Can't really feel the beetroot in it, it has a very nice soft texture. And so easy to make :)

annapavlova's picture

I don't have a food processor and was using pre-cooked beetroot, so I chopped it roughly, melted the chocolate in the microwave and used a hand blender to combine the beetroot, butter (actually I used Flora cuisine) and chocolate and it worked fine. This was also a fairly mess-free way of doing it. Tasted great, the beetroot flavour was quite pronounced when they were quite warm but settled as they cooled. I have made a beetroot chocolate cake before so was already converted to the concept; the result here was very light which isn't the traditional brownie texture, however very good. Next time I might remember to put in the vanilla essence!

donacharlatana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This made some seriously yummy and moist brownies! Neither me nor my flatmate could taste the beetroot, nor missed any of the fat!
I modified slightly and used almond essence instead of vanilla. This was simply because it was what I had, but turned out really well! They have a lovely slight lingering almond taste to them, think I'll keep the almod for the next batch (and boy will there be a next batch!)
Also, I don't have a food proccessor so melted the butter and choc in a pan on a low heat and put it with the beets in my liquidiser for a few seconds, this works brilliantly to avoid any lumps of beetroot; my brownies are smooth as anything, no telltale pieces of beet in sight!
Excellent overall!

sbradley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have just made these and eaten one while still warm. Delicious. The rest of the family agreed. Will make again, partly to use up the beetroot that's still growing!

suejoyce's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I couldn't wait for them to cool down completely. I cut a small piece whilst still warm and wasn't sure after the first bite. I had another bite and was hooked. It would be lovely warm with vanilla ice cream. Very light and chocolatey. Would definately make these again.

luan999's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely!........i did grate the beetroot tho!

Pages

Questions

Tips