Beetroot brownies

Beetroot brownies

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(100 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

  • kcal255
  • 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

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 (151)

nguttridge's picture
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
3

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
4

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
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
4

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
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
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
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
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
4

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
5

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

lwheatley's picture
5

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
5

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
5

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.

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