Beetroot brownies

Beetroot brownies

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(86 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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lwheatley's picture
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What fantastic moist brownies. delicious.

lou-la-belle's picture

Delicious and moist - made with beetroots from a friend's allotment and I'll be growing my own next year specifically to make this recipe again.

My kitchen was a mess though.

annamg's picture
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It was delicious since day 1... But after few days was even better! We made it gluten free substituting the plain flour with gluten free flour! Delicious! My partner had it with chocolate caramel ice cream on top! I only had with fresh raspberries and it was super!

roseymainvein's picture
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Gorgeous! Followed the recipe exactly but used finely grated pre-cooked beetroot, warmed in microwave before blending with the chocolate and butter.

I made a small batch last week to bring in and share at work and feedback from everyone was really positive. So successful in fact that they've demanded I do a big batch for a 'fuddle' tomorrow so I'm off to buy more beetroot on my lunchbreak today and I'll be baking again this evening.

irunbecauseilovefood's picture
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Lovely concept, appearance and flavour, but I too found the recipe a bit "wet" - and I had already reduced the amount of beetroot I used on the advice of other reviewers. Might try increasing the cooking time if I try them again, to see if I can make them work.

rosiemegg's picture

I wouldn't be suprised if the ones in the picture didn't contain any beetroot...

pamspantry's picture
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I also made these for the novelty value. Used a slightly larger pan as I didn't have one the exact size. Only put literally a splash of water in the beetroot when cooking it so there was none to drain away. Took them to work and only one person guessed what the 'secret ingredient' was (she also subscribes to these e-mails). They are indeed very chocolatey, and it is impossible to speak whilst eating them as they stick to the roof of your mouth. Not sure if I would make them again, they are quite expensive as I used Fair Trade and organic ingredients.

avisrapax's picture
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I love unusual combinations like this (a favourite is avocado chocolate cake) but I found the brownies ended up overly moist and the beetroot flavour a tad overpowering though you could see why the combination would work well. I think if I made them again I'd add a little more cocoa and flour to try and get a better texture.

sallywilliment's picture
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Bright purple, very squishy and the beetroot taste is a bit weird with the chocolate. I have used lots of recipes from Good Food with reliable results - this is the first that has been disapointing.

lorraine2310's picture
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Brownies are good, very moist and pink - Not brown like in the picture. Someone earlier said they serve these with Creme Fraiche and I think I will give that a try next time. I threw in some dark chocolate drops and that seemed to work ok.

jessss's picture
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drops a star because i had to cook for nearly an hour! but they tasted great!

bunnybuster's picture
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I had to make a second lot of these as the first lot disappeared in a flash.

rachl1's picture
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Very light, moist chocolatey brownies - not dense and fudgy like the ones I normally make but delicious. I couldn't taste the beetroot at all in the finished brownies. Quite a lot of mess in the kitchen by the time I'd finished though with the food processor, electric whisk and several bowls in use and all deep pink!

blommetjie5's picture

Really gross... after making them, threw them straight into the bin.

spuddycat's picture
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I'll admit I was not entirely sure about this recipe but just having made it (and sampled it!) It is absolutely delicious - a great way to sneak the goodness of beetroot into my family and not as messy as you might think.

mammasmith's picture
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These were delicious! I will definitely make these again, but throw in some white chocolate chunks to lift the rich dark chocolate flavour.

karen450clarke's picture

I have tried this recipe a few times now and it never fails to impress. Very moist without being too squidgy. The beetroot gives it a unique texture. Lovely.

suedebloke's picture
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Too moist! Cooked with pre cooked whole bees and followed recipe amounts. Taste was good though but I think the amount of beetroot needs to be less so that it is still moist but not overly so. River cottage recipe with grated beetroot is much better than this! Wow this is the first recipe from good food that i haven't liked!

brightonbaker's picture

I made these for our first market stall at the Kemptown Carnival in Brighton and they were our best seller of the day! Thanks for the recipe, they turned out great (although pinker than the ones in the picture...)

www.brightonbakery.co.uk

cearaw's picture
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Unbelievably good. Went down a storm with all my friends. I don't have a microwave or a food processor so I did the grated beetroot with a bit of water on a low heat in a pan and used a hand blender, the mixture wasn't that smooth but it still worked out really well. Will be making these again soon

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