Beetroot brownies

Beetroot brownies

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

Prep: 15 mins Cook: 40 mins Plus cooling


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
Save to My Good Food
Please sign in or register to save recipes.


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



    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



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

  • 100g plain flour
  • 25g cocoa powder


  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.

Ads by Google

Comments, questions and tips

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

Comments (151)

irunbecauseilovefood's picture

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

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

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

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

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

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

bunnybuster's picture

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

rachl1's picture

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

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

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

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...)

cearaw's picture

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

sfxmum's picture

I loved these, very tasty and very moist. Everyone who tried them loved them, even the beetroot haters
I will do them again no doubt, they kept well.

karenjohnson23's picture

easy and turned out perfectly. have just been all eaten in the office and everyone loved them. will make a good novelty pudding for a dinner party. i cheated and bought ready prepared container of fresh beetroot from m & s - not in vinegar of course! can't beat a traditional brownie however, although maybe i saved some calories.

melanieday's picture

Made these and they were lovely and moist and very tasty. Some people said they could taste the beetroot but I couldnt. Liked the method of cooking the beetroot in the microwave, was good and not that messy.

justlovesbaking's picture

made these yesterday and they were just delicious. took some into work today and they didnt last very long and not many people knew they had beetroot in!!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.