Beetroot brownies

Beetroot brownies

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(97 ratings)

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

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  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 (149)

MoscowMama's picture

Unfortunately my 4 year old spotted the slightly red tinge and was instantly suspicious and refused to have another bite which means his sister won't touch them either. And I found them too sweet (and could taste the beetroot). Won't be making them again unfortunately

GiSora's picture

I put in was the caster sugar, I put regular one didn't have golden one and had to hand beaten the sugar and eggs since I do not have hand mixer.
Pretty much do I the rest as the recipe suggests. I personally like beetroot in general so this is just superb. The smell is divine and the color is gorgeous chocolatey red and the taste is gooey goodness.
Will definitely make this again.

libsybibsy's picture

Lovely and moist, with a hint of the beetroot flavour, but not too much. Delicious! And dare I say... healthy?

DominikaT's picture

I have made these brownies too and they came out really nicely. When I asked my family about the 'secret ingredient' i put into them, they couldn't guess that it was beetroot. It may be because I have used really dark chocolate (about 70 or 80% one as recipe says). I would say don't be skeptical, follow the recipe and they will turn out just fine:-)

saiz's picture

I rate these betroot brownies a 5 because the aroma was mind blowing and the texture was appetizing but all in all the taste was delicious. The kids loved it I will have to make more some time soon.

saschlet's picture

Followed the recipe save using palm sugar and xylitol instead of the crazy amount of sugar required and I really didn't think much of it. It definitely has a strong remnant of the beetroot and I won't be making it again!

billiejo's picture

So you did not follow the recipe and it turned out yuk, what do you expect!

Meredith0908's picture

I made these for a dinner party and they were a hit. Sworn beetroot haters were gobbling up seconds! Served it up with vanilla cornish ice cream and fresh blackberries. I will definitely be adding these to my go to dessert recipes.

kayla565's picture

I made a gluten free version of this by swapping the flour for a combination of tapioca, corn and potato flour. They came out nice and a moist- you can taste a hint of beetroot. I also found that 25min cooking time was just right! In future I would probably ice these to make them look a bit better

ziboinboin's picture

I use an icing of cream cheese, icing sugar and... Beetroot juice and it looks fab!

PhillyCP's picture

Yum! Was really torn about whether to do this recipe given the mixed reviews, but it was delicious. Lovely moist brownies, a beautiful colour and not a hint of beetroot! Very pleased at this discovery, and having a use for my veg box beetroot.

AlicesMum's picture

Made these yesterday and was very pleased with the result. I cooked the beetroot, then grated it before squeezing out the juice. Put it in the blender with the chocolate and butter which I had already melted, then blitzed it to a smooth paste. This worked really well. Came out lovely, cooked but soft in middle and tasted great. Especially nice served warm with some cream. And you can't taste the beetroot.

Blondiebear's picture

I was sceptical about these. I love beetroot but I don't generally enjoy savoury things in sweet things or vice versa, but my curiosity was peeked.

They smell disgusting but I am happy to say taste lovely, mine were particularly gooey, not sure if they were meant to be, but who cares as they taste good!

NottsKat's picture

Very nice, more have Ben requested!

lesley22222's picture

Absolutely delicious and moist. I do not like beetroot and was a bit concerned the flavour would come through but fortunately it didn't. On second batch now as half of the first one has already disappeared. Note to self: Do not leave brownies unattended in the kitchen

veritypinkney's picture

A tasty treat. Looked disgusting before we put it in the oven but cam e out beautifully. Like others, we also found it took closer to 40mins to bake. Will consider putting in some chopped nuts next time for a bit of crunch.

safronthomas's picture

absolutely lush!! would it work as a cake using self raising flour??

SoozeW's picture

Worked beautifully, although I freestyled.
I used 400g vac-pac cooked beetroot, reserving the juice.
I substituted 1 egg for the same weight of light mayonnaise, used buttery margarine instead of butter, and used half wholemeal, half plain flour.
And I added 1 tsp instant coffee powder and a pinch of salt (alongside the vanilla extract).
To decorate it, I made icing with 100g icing sugar, 1 tsp vanilla extract and 1 tbsp beetroot juice and drizzled it over the top.
Superb 'healthy' brownies - lower fat, lower calorie, higher fibre. And lower cost!
Highly recommended.
I posted my recipe here:

islamay's picture

Great recipe. Easy to make and a nice way to use the beetroot. I've frozen half the batch for another week.


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