Beetroot brownies

Beetroot brownies

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(106 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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cestvrai
8th Feb, 2017
1.3
How did these brownies manage to score an average of 4/5? I wish I had read the reviews before I wasted a bar and a half of yummy dark chocolate... these just did not work. I have only made them once so there could have been an error in the technique, but they were too moist, too homogenous in texture, too beetrooty. Even if there was an error in my method, I think they would definitely be improved with the addition of something with a bit of bite... choc chips or nuts.
anitaroseking
5th Dec, 2016
5.05
I made these with gluten free flour and they were lovely! So much better than I thought they were going to be. Will definitely be doing them again.
zstewart
28th Aug, 2016
5.05
These were quite stressful to make with a 4 & 2 year old 'helping' but my god they are worth it. We used Co-op fair trade dark chocolate and our home grown beets (yes smug) and they are ruddy delish. No bitterness and certainly no beetroot flavour. They would be a great dessert with cream/ice-cream. :)
93MegS
11th Jul, 2016
1.3
Tasted of beetroot and consistency was too smooth for my liking. Needed longer in the oven and some nice melted chocolate and crunchy chunks in it too. Won't be making this again.
zij
30th May, 2016
5.05
They took a long time to make, but it was worth it because my family loved them! I added a cheesecake swirl on top which I highly recommend: 50 grams sugar 1 egg 230 grams room temp. cream cheese 1/2 teaspoon vanilla I didn't have cocoa powder but I increased the amount of chocolate to 250 grams. I think leaving out the cocoa allowed the beautiful red beet color to come through. They were like red velvet cheesecake brownies! On the first day, the taste of beets is more noticeable but not bad. After a day or two in the fridge, they taste much more chocolatey and not like beets at all! And they are very fudgy and moist! They needed to be baked longer than the recipe says, about 30 min.
MoscowMama
25th Apr, 2016
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
GiSora
23rd Apr, 2016
5.05
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
12th Mar, 2016
Lovely and moist, with a hint of the beetroot flavour, but not too much. Delicious! And dare I say... healthy?
DominikaT
19th Dec, 2015
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
29th Nov, 2015
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.

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