Beetroot brownies

Beetroot brownies

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(121 ratings)

Prep: 15 mins Cook: 40 mins Plus cooling

Easy

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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Ingredients

  • 500g whole raw beetroot (3-4 medium beets)
    Beetroot

    Beetroot

    beat-root

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • 25g cocoa powder

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.

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Comments, questions and tips

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Ellie Riple's picture
Ellie Riple
8th Aug, 2018
5.05
Really delicious recipe! I was dubious as the reviews are mixed but the texture is perfect, crisp top and moist gooey middle, the colour is fantastic and although you can tell there is something apart from chocolate from the smell the taste is incredible. I used a blender instead of a food processor for the beetroot, chocolate and butter so the texture was completely smooth when adding to the eggs. 5* will bake again
drcowansgarden's picture
drcowansgarden
17th May, 2018
5.05
The texture looks incredible on these wonderful beet brownies! I have recently made this Beetroot Brownies, and love it so much. Here I have updated the full recipe please check: https://www.drcowansgarden.com/blogs/snacks-and-desserts/beetroot-brownies Let me know if your view on this.
Alex Wickenden's picture
Alex Wickenden
17th Mar, 2018
I've made this alot, and it's alot quicker and easier to buy pre cooked beetroot. Also, I've replaced the beetroot with other fruit and veg - i highly recommend using an equal weight of pureed orange instead of the beetroot for chocolate orange brownies. Just put some oranges in the microwave on high for ~5mins and then puree them with a blender (skin included).
Annabel P
6th Jan, 2018
5.05
Really moist and delicious. Lovely thick, dense texture. Didn't quite have enough beetroot so I put some caramel flavoured yoghurt in.
Sarahfos
18th Oct, 2017
3.8
Fantastic tasting and texture brownies.
cyclingjen
3rd Oct, 2017
5.05
Fantastic brownies, really intense chocolate flavour which stops the beetroot being overwhelming. Everyone loves them and colleagues asked for the recipe. A new family favourite.
squeaksquara's picture
squeaksquara
28th Aug, 2017
5.05
I absolutely love this recipe. I've made it for myself and friends, who have consequently asked for the recipe. It's always a winner in my house, even by my husband who claims he doesn't like beetroot! As others have commented, you can taste the beetroot, but it's definitely not in a bad way. It can't be if non-beetroot likers still like them!
Harperilla
9th Aug, 2017
5.05
These are delicious - light yet very moist somehow. I love the idea of using the beetroot to melt the chocolate and butter - genius! Of course they are slightly different to ordinary brownies but yummy nonetheless.
cathbellamy
9th Aug, 2017
0.05
This recipe is awful. Brownies....I don't think so. Chocolate, beetroot sponge, perhaps. I can only imagine that the eggs and sugar require considerably more beating than 2 minutes. Up to 10 more like.
anna_parsnips
11th Jul, 2017
5.05
These are amazing. I used normal caster sugar and 80% cocoa chocolate. I think the key is keeping the eggs and sugar bubbly and thick. wondered what to do with beetroot and I am super impressed with these. Will definitely be doing again

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pinktortoise
4th Jun, 2017
5.05
How long do these keep fresh for? Do they freeze well?
goodfoodteam's picture
goodfoodteam
6th Jun, 2017
Thanks for your question. These freeze well or you can keep them in an airtight container for 3 - 4 days.
jenalex
17th Mar, 2018
I used just under 250g beetroot as it's what I had and 30g cocoa. Texture was fine and tasted v chocolaty.