Beetroot brownies

Beetroot brownies

With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Difficulty and servings

Easy

Makes 15-20

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Plus cooling
Freezable

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.
Try

No microwave?

If you don't have a microwave, boil the whole, unpeeled beetroot until tender (leaving the skins on prevents them from becoming waterlogged), then peel and use as above. For a real cheat, use 400g ready-cooked beetroot - just be sure to buy the type without vinegar!

Per serving

255 kcalories, protein 4g, carbohydrate 32g, fat 13 g, saturated fat 7g, fibre 2g, sugar 24g, salt 0.11 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

Results 101-114

  • Binder photo Zoe7284

    12 January 2013

    Zoe7284 rated this recipe

    5 stars

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  • Binder photo amyloureilly

    31 January 2013

    amyloureilly rated and commented on this recipe

    2 stars

    Wouldn't make these again. They tasted ok but were more like a mousse than a brownie. I cooked them for extra time but the texture stayed the same even when cooled.

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  • Binder photo amyloureilly

    31 January 2013

    amyloureilly commented on this recipe

    Wouldn't make these again. They tasted ok but were more like a mousse than a brownie. I cooked them for extra time but the texture stayed the same even when cooled.

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  • Binder photo milkdud

    06 February 2013

    milkdud rated and commented on this recipe

    5 stars

    Really lovely recipe that used up this weeks veg box beetroot. Moist with a great depth of flavour and amazing colour. I added walnuts as you can't have brownies without nuts!

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  • Binder photo Loo

    08 February 2013

    Loo rated and commented on this recipe

    5 stars

    The best brownies I've made! Even my american friend, who is the brownie queen, commented on how nice they were! ALWAYS a hit when I make them, they never last long!!

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  • Binder photo Loo

    08 February 2013

    Loo commented on this recipe

    Also worth adding, I grate the beetroot rather than fannying about with the food processor!

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  • Binder photo bb99

    02 March 2013

    bb99 commented on this recipe

    Great taste! You can't taste the beetroot! Recommend to everyone! #beetrootbrowines@bbcgf

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  • Binder photo Bakeress

    15 March 2013

    Bakeress rated and commented on this recipe

    1 stars

    I followed the recipe step by step but the result is awful. 25 minutes are funny - the cake (or what the hell is it) is melting once cut. And the taste of beetroot totally covered any sign of chocolate or cocoa. Yuck. Maybe if I've baked it a lot longer it would be done but I think the taste wouldn't be better. First Good Food recipe which is disappointing for me.

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  • Binder photo Hobbesmaster

    20 March 2013

    Hobbesmaster rated and commented on this recipe

    5 stars

    Excellent! I have several great recipes for beetroot, but rarely get to make them because my friends demand beetroot to be turned into brownies. Don't fall for the "better beetroot brownies" recipe! It is not better at all, only more difficult to make, takes longer and is not as yummy as this one.

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  • Binder photo Stephen McEvoy

    30 March 2013

    Stephen McEvoy commented on this recipe

    I tried these last night, used 25g extra flower to avoid a soggy result just in case, but everything else I stuck to as per recipe and they turned out perfect. They were exactly the same colour as the ones above. I used dark bournville cocoa. while mixing the beetroot to liquidize it I used a table spoon of milk to get it mixing. I tried them with a friend once they cooled and we loved them. My new favourite dessert! Try it, you'll love them. I was a cheat and used the vacuum packed beetroot from Lidl, steamed them for ten minutes... no fuss.. less mess!

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  • Binder photo Stephen McEvoy

    30 March 2013

    Stephen McEvoy rated and commented on this recipe

    5 stars

    I tried these last night, used 25g extra flower to avoid a soggy result just in case, but everything else I stuck to as per recipe and they turned out perfect. They were exactly the same colour as the ones above. I used dark bournville cocoa. while mixing the beetroot to liquidize it I used a table spoon of milk to get it mixing. I tried them with a friend once they cooled and we loved them. My new favourite dessert! Try it, you'll love them. I was a cheat and used the vacuum packed beetroot from Lidl, steamed them for ten minutes... no fuss.. less mess!

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  • Binder photo splayds

    04 May 2013

    splayds rated and commented on this recipe

    5 stars

    Great recipe! Grated the beetroot when cooled and squeezed out excess juice. Melted chocolate and butter separately , creamed the sugar (hlf caster & hlf brown) and eggs in a mixer, added the rest of the ingredients on slowest speed until combined , baked in a slow oven (150c) for just over an hour & topped with lime and cream cheese frosting when cooled....perfect!

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  • Binder photo food

    12 May 2013

    food rated and commented on this recipe

    5 stars

    I used precooked beetroot and microved for 1 min so it was warm. All my kids ate them even knowing the beetroot was in them.

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  • Binder photo Ruth

    18 May 2013

    Ruth rated and commented on this recipe

    4 stars

    Good chocolate hit and lovely and moist.

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Difficulty and servings

Easy

Makes 15-20

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Plus cooling
Freezable

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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Per serving

255 kcalories, protein 4g, carbohydrate 32g, fat 13 g, saturated fat 7g, fibre 2g, sugar 24g, salt 0.11 g

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