Beetroot brownies

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
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  • 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.

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Comments (152)

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!!

deerussell's picture

Tweaked this according to the comments, used 50g less sugar (and am glad of it) and a little more cocoa and flour. The resulting brownies are divine.

kate7173's picture

wow. what a surprise. I hate beetroot but had some delivered in my weekly veg box. these are absolutely outstanding and the secret ingredient is not even *slightly* suspected by my children who have wolfed these down :-)

nessjjackson's picture

I used beetroot from the garden and found the brownies a bit strange. There was a definite after taste of beetroot which overpowered the chocolate which was a shame, but my daughter thought they were ok and ate with custard to disguise the flavour. I won't make again but was fun to try.

fionaj1's picture

These were excellent brownies. I used ready cooked beetroot as I couldn't get raw and just blasted it in the microwave for a couple of mins so that it would be hot to go in the processor. They were very moist and that was using slightly less beetroot. I didn't find them to be pink at all and they went down very well with virtually everybody at work. There was only one person who said they noticed a soily taste. Would definitely make them again.

routram's picture

A good brownie

A bit too moist for me. I guess I should have adjusted for the large eggs/ready cooked beetroot.

next time i will increase the flour by 25g.

I will It would not be harmed by an increase in Cocoa by 25g either.

lucysophie13's picture

Lovely, really easy to make. Would advise wearing disposable gloves, but really good and didnt mention beetroot and no-one guessed!!

tigerlilyb's picture

Those who think it's awful - are you sure you didn't use pickled beetroot? I used precooked so just microwaved them to warm them up for a few minutes, so the chocolate could still melt.
No matter what I did I couldn't make the eggs "fluffy and pale", are you sure the recipe doesn't call for just egg whites, not whole eggs? They were quite dense because of this, but still delicious and disappeared a bit faster than I would like to admit.

beefyandlamby's picture

Why so much sugar? 250g is a huge amount! I am sure this is a lovely recipe but I think the vast amount of sugar outweighs the health benefits from using a vegetable in a cake and I therefore & regrettably won't be making these brownies! Jane Hornby - PLEASE make your delicious cake recipes less sinful!

elijahsgrandma's picture

These brownies were fabulous, I used up the remaining beetroot from the veg patch. I was a little short on the 500g of beetroot and used white caster sugar.


drusilla's picture

Made with ready-cooked beetroot, followed recipe exactly otherwise - but for some reason they didn't rise? Also took 50 minutes (!) to finish cooking - soggy everywhere after the recommended 25 minutes. So I have about 1cm thick brownies - still intensely chocolatey and very moist, though!

lissab's picture

The children actually love them. I haven't mentioned the beetroot though ;)

lissab's picture

Excellent, followed the recipe and they came out as I expected. Love the pink tinge too. Suspect they might taste a little 'too healthy' for kids though! Will absolutely make again. Loving these vegetable cakes!

alysonspring's picture

Very nice and chocolatey - you can't really taste the beetroot but it makes them moist. Beetroot messy to prepare though and the whole kitchen is now pink!

renomate's picture

Yummy, the best and easiest brownies ever. Nobody could taste the beetroot even when I told them about the secret ingredient. Will defo make again soon, delish.

sarahblevins01's picture

OMG!!! These were so delicious. You couldnt taste the beetroot at all. They went down a storm at work. Will definately make them again

rysaitsann's picture

We felt this was more of a pudding than a cake, best served slightly warm,with ice-cream to cut through some of the richness. However, my teenage son loved them, and there were certainly no complaints from anyone else!

eirianthomas's picture

Absolutely foul. This is the first recipe I've used from here that hasn't gone as planned: followed the recipe exactly, but they were just awful.

I tried them for quality control, had to spit them out - husband tasted them, and managed to swallow a mouthful - the rest went in the bin.

Not one I'll be repeating! Shame, as I really, really wanted them to work!

beamuffin's picture

These brownies turned out perfect, I will definitely make them again!

lucy_jordan's picture

These are delicious brownies - the batch I made with beetroot from my garden came out really moist and you would not know they were so much lower in fact. Will definitely make these again!


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