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 41-60

  • Binder photo suedebloke

    30 July 2011

    suedebloke rated and commented on this recipe

    2 stars

    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!

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  • Binder photo Karen Clarke

    05 August 2011

    Karen Clarke commented on this recipe

    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.

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  • Binder photo mamma smith

    06 August 2011

    mamma smith rated and commented on this recipe

    5 stars

    These were delicious! I will definitely make these again, but throw in some white chocolate chunks to lift the rich dark chocolate flavour.

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  • Binder photo Spuddycat

    07 August 2011

    Spuddycat rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Tasty Treats

    10 August 2011

    Tasty Treats commented on this recipe

    Really gross... after making them, threw them straight into the bin.

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  • Binder photo RachL

    13 August 2011

    RachL rated and commented on this recipe

    5 stars

    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!

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  • Binder photo bunnybuster

    23 August 2011

    bunnybuster rated and commented on this recipe

    4 stars

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

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  • Binder photo Jessss

    28 August 2011

    Jessss rated and commented on this recipe

    4 stars

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

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  • Binder photo Lorraine

    04 September 2011

    Lorraine rated and commented on this recipe

    4 stars

    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.

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  • Binder photo williment

    06 September 2011

    williment rated and commented on this recipe

    1 stars

    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.

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  • Binder photo NateK

    06 September 2011

    NateK rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Sarah S

    18 September 2011

    Sarah S rated this recipe

    5 stars

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  • Binder photo Pam's Pantry

    21 September 2011

    Pam's Pantry rated and commented on this recipe

    5 stars

    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.

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  • Binder photo fille_de_gâteau

    21 September 2011

    fille_de_gâteau commented on this recipe

    I wouldn't be suprised if the ones in the picture didn't contain any beetroot...

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  • Binder photo irunbecauseilovefood

    25 September 2011

    irunbecauseilovefood rated and commented on this recipe

    3 stars

    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.

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  • Binder photo RoseyMainvein

    26 September 2011

    RoseyMainvein rated and commented on this recipe

    5 stars

    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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  • Binder photo Anna

    01 October 2011

    Anna rated and commented on this recipe

    5 stars

    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!

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  • Binder photo lou-la-belle

    11 October 2011

    lou-la-belle commented on this recipe

    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.

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  • Binder photo Cooking Mama

    13 October 2011

    Cooking Mama rated and commented on this recipe

    5 stars

    What fantastic moist brownies. delicious.

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  • Binder photo luan999

    20 October 2011

    luan999 rated and commented on this recipe

    5 stars

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

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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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