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 81-100

  • Binder photo Patricia

    09 August 2012

    Patricia commented on this recipe

    These brownies are scrummy. I used self raising flour and only had two eggs in the fridge but they turned out crisp on the outside and fudgy inside...I also sprinkled with flaked almonds prior to baking to add some texture. The colour was rich and no aftertaste from the beetroot....I will make again once I lose the weight I've gained!!!!

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  • Binder photo bess2001

    21 August 2012

    bess2001 rated and commented on this recipe

    5 stars

    Just about to make these again !!! Very nice and moist , def cant taste the beetroot - made them last time with raw beetroot , (cooked it ) this time i am using pre- cooked beetroot ( but not in vinegar ) to see if there is any difference - yes it can be a bit messy - but the end result makes up for that . I love all these cakes with veg in and i am going to try the one with parsnips in this week, will see how that turns out ( i dont like parsnips ) but there again , i dont like courgettes either but love them in the cakes .

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  • Binder photo MoozeyBear

    22 August 2012

    MoozeyBear commented on this recipe

    Can you use cooked beetroot from the supermarket? You know, the type that comes in a vacuum pack?

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  • Binder photo fay

    03 September 2012

    fay rated and commented on this recipe

    3 stars

    Loved the flavour and colour. Easy to make, but a bit too moist for a brownie - more of a cake/pudding.

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  • Binder photo Jackie

    12 September 2012

    Jackie rated and commented on this recipe

    4 stars

    Really straightforward recipe, I had already cooked beet root so just reheated before blending. Very tasty and loved by all the family.

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  • Binder photo SandyO

    18 September 2012

    SandyO rated and commented on this recipe

    5 stars

    I've made this for my daughter who loves Brownies but is not too keen on beetroot. I had made a couple of changes: Cook the beetroot whole and leave to cool completely then grate. Cut up the butter and chop chocolate roughly and mix them all together in glass bowl. Now pop them in the microwave on medium setting for 2 mins. (this softens the butter and chocolate.) I have a kenwood Chef. So I whisked up the egg and sugar (soft brown) until light and fluffy. Changed the whisk for the dough hook and on the slowest setting added the beetroot mix slowly then the sifted flour / cocoa mix. (used 1/2 wholemeal flour 1/2 white and added a tbsp of milled flaxseed- daughter is vegetarian!) To finnish it off I coated the top with Nutella frosting. Will give you her verdict after I have seen her later this week.

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  • Binder photo childminder

    09 October 2012

    childminder rated and commented on this recipe

    5 stars

    Made this on Sunday and they were yummy! Did take longer than stated to cook and I used exactly right size tin stated! Had to remove from tin, removed paper base lining and put back in oven upside down to dry out the middle of bottom! Tasted truely yummy though and did not taste of Beetroot! Kids had rest for tea last night with Ice cream and chocolate sauce! Receipe bit fiddly though as had to melt my chocolate as my Bamix could not cope with the chocolate on top of the butter which would not melt with the cooked Beetroot! Excellent receipe, but does take longer all round to cook and prepare!

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  • Binder photo marg c

    10 October 2012

    marg c rated and commented on this recipe

    5 stars

    Used ready cooked Beetroot with no vinegar .I rinsed it well and had no "earthy"taste. Lovely recipe a brill comfort food

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  • Binder photo fizzyfi

    17 October 2012

    fizzyfi rated and commented on this recipe

    5 stars

    OMG! This is the best brownie recipe ever and very healthy! Having eaten all my homegrown beetroot I used some fresh cooked shop bought, grated and drained. I also used olive margarine instead of butter and melted that with the chocolate slightly in the microwave before adding it to the beetroot. The mixture was very smooth. The end result was a very light moist chocolatey brownie. The kids had no idea they contained beetroot and lapped them up warm with Cornish ice cream. These will be an all time favourite.

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  • Binder photo VAL BELL

    18 October 2012

    VAL BELL rated and commented on this recipe

    5 stars

    Fantastic results, very rich and filling - delicious! I used slightly less sugar than recipe. Will definitely make again.

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  • Binder photo WelshSian

    06 November 2012

    WelshSian commented on this recipe

    My 9yr old daughter asked if we could make brownies for her to sell on a cake stall at school so we decided on these. Not cheap to make as I bought fresh beetroot but glad I did as we were really pleased with them. I was a bit nervous as to whether the kids at school would like them but she sold them all, the kids loved them!!!

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  • Binder photo WelshSian

    06 November 2012

    WelshSian rated this recipe

    5 stars

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  • Binder photo Cvety

    08 November 2012

    Cvety rated and commented on this recipe

    5 stars

    Scrumptious! Moist and extremely fluffy! I loved these brownies!

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  • Binder photo Kate

    12 November 2012

    Kate rated and commented on this recipe

    5 stars

    These brownies are fantastic! Would make them again. Especially good when they are hot, fresh from the oven.

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  • Binder photo Mary SD

    14 November 2012

    Mary SD rated and commented on this recipe

    5 stars

    these are fab, rich and chocolatey without feeling really fatty. husband thinks there is a beetrrot tinge to the taste and they do look pink, but i think they are lush!

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  • Binder photo Claire

    21 November 2012

    Claire commented on this recipe

    A new family favourite ... I used wheat free flour as I'm wheat intolerant and they still came out lovely with no complaints . Also very easy to make and freeze well !

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  • Binder photo Virgocook

    21 November 2012

    Virgocook rated and commented on this recipe

    4 stars

    There is no middle ground with this recipe, the chocolate lover in the house swooned over these with delight, the beetroot hater could hardly be in the same room as the finished article. I don't think there is any escaping the underlying beetroot taste - which is not necessarily a bad thing !

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  • Binder photo megz

    26 November 2012

    megz rated and commented on this recipe

    5 stars

    delicious brownies, will definatley make again, :)

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  • Binder photo woofsquared

    06 December 2012

    woofsquared commented on this recipe

    Made these because I want to try and use vegetables in my baking. My husband, who is not a cake person, thought they were brilliant and said they were the best things I have made. I sort of cheated by using pre-packed cooked beetroot but this made it easier and quicker than preparing it from scratch so not such a bad idea especially as I'll have to make them again and again!

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  • Binder photo Kos

    07 December 2012

    Kos rated and commented on this recipe

    5 stars

    Great recipe. Easy to make and turned out just right. Everyone thought they were very tasty. Willl definately make again.

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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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