Beetroot brownies

Beetroot brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(84 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
jwalker1958's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I followed the recipe exactly but the brownies were moist to the point of sogginess. Everybody who ate them thought the beetroot flavour overpowered the chocolate and the colour was very pronounced so picky kids were immediately wary of what they were eating. I love beetroot and was hoping for a healthy lower fat alternative to brownies but I was really disappointed in this and ended up throwing two thirds of it away because nobody would eat it.

Miss sunshine's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous. Think i would take Janets advice, and grate the beetroot next time before putting in the food processor.
These were really moist and chocolatey. Lovely on their own or heated up with custard. yum :-) will be making these again

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

Used beetroot grown by my daughter. We followed the recipe exactly and enjoyed moist, rich chocolate Brownies, first as a teatime treat, then with ice cream for pudding.

helenprout's picture

I was really pleased with these, wonderfully soft and moist in the middle with a slight pink tinge to them. They disappeared quickly when I took them into work. Some of my colleagues could taste the beetroot, others couldn't, but they were a big hit and I'd definitely make them again. I've been really pleased with the veg/cake recipes I've done - both the choc courgette cake and the lemon drizzle/courgette cake also turned out really well.

clairebowden's picture

I've never liked beetroot but for some reason these brownies appealed to me!

I don't have a microwave so boiled them as per the instructions and the brownies turned out perfectly. They are really moist and chocolatey.

I gave some to my parents to try and neither of them guessed what was in them, and my mum is one of the worlds biggest beetroot lovers.

I'm now a beetroot-convert!

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

These are gorgeous - even give you pink finger tips

pettle's picture

Very nice - different but nice. Kids hoovered them up warmed with mint choc chip ice cream!

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

Very popular with our visitors and family. I didn't weigh the beetroot and used too much - result, very moist brownies. Would ceratinly make again

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

So easy to make and very moist I grated the beetroot as I felt it was too coarse the first time when it was put in the food processor. Would make again

b0ycey's picture

These are the best brownies I have ever eaten, so moist and moorish. If anyone is wary of the beetroot, I can only say it enhances the chocolate flavour beautifully and leaves you wanting more. Definitely a family favourite with a cuppa tea!

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

These are fabulous;moist, rich and faintly earthy. I doubted that the chocolate would melt in the heat of the boiled beetroot, but it did. Very easy to make and very easy to eat too. Had with creme fraiche for pudding. Will become a regular.

vbbears536's picture

Hmmm, well I made these for the novelty value and to see if there was finally a way I'd eat Beetroot.... Everyone else who ate them LOVED them, even after they were told what was in them, but for me... I could still taste that delightful soily beetroot once your mouthful was gone!
However they disappeared like hotcakes so everyone else enjoyed them!
Beautifully moist, easy to make for everyone else I'll give it a 3* rating!

Pages

Questions

Tips